ICE BOX PEANUT BUTTER SHORTBREAD COOKIES
Having searched for the best peanut butter cookie this recipe was my creation. You can use vegetable shortening but the texture and taste is very different from my shortbread version. The dough freezes well and you can have fresh baked cookies at anytime. Who can resist a buttery peanut butter cookie that melts in your mouth? Melt some chocolate chips and drizzle on top, sprinkle with chopped peanuts or coconut for a Holiday Cookie variety.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Cream butter and sugar thoroughly. Add peanut butter mixing well. Add vanilla and eggs: beat well. Sift flour, soda and salt together. Stir into mixture. Shape dough into rectangular roll, wrap in plastic wrap or waxed paper, chill until firm (or freeze), slice and bake in preheated 400 degrees oven for 10 minutes, ungreased cookie sheet.
- This dough freezes well, may be sliced and baked frozen but may require slightly more baking time.
- Can be made large (rounded tablespoons of dough) do not grease the pan. Do the classic criss-cross with a fork that has been dipped in sugar. Bake them for only 9 minutes and they come out well and make 4 dozen cookies.
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