Peanut Butter Shortbread Squares

I was wanting to make some cookies just because. Part of me was hoping to find something that I could use my new cookie stamp on, but that was a pipe dream. Something sweet was the most important requirement.

I really wanted a bar cookie because I was feeling lazy, but the first thing that came to mind was chocolate chip, and we had none in the house. Then, I thought about the peanut butter I made. Hmmm…was there such a creature as peanut butter shortbread?

Turns out…yes…there is, which meant, I would get to use my cookie stamp! Squeeee!!!

I know its light, but ain’t it purty????

Now, as far as the cookie itself…oh.my.

Its the classic, crumbly, buttery, delicate shortbread texture, bursting with peanutty goodness. Its completely to die for. I mean, if you like shortbread and you like peanut butter, of course.

The deep golden color makes traditional shortbread pale with envy.  It was so easy to make, and just delish. Its going on my short list, and as bad as that sounds, its truly a good thing!

Peanut Butter Shortbread

• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup creamy peanut butter
• 2/3 cup light brown sugar, packed
• 1 1/2 teaspoons vanilla
• 2 1/2 cups all-purpose flour
• 1/4 cup cornstarch

Combine the butter, peanut butter, and brown sugar in a large mixing bowl; beat with electric mixer until smooth and creamy. Beat in vanilla. Slowly beat or stir in the flour and cornstarch until mixture holds together.

Press into a greased baking sheet to about 1/4 inch thick and bake at 350 for 20-25 minutes until golden brown. Cut while the bars are hot.

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Tags: Baking, Cookies, peanut butter, shortbread