It's Too Yummy Tuesday!
On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!
Here's a great cookie recipe for those with egg allergies. This time of year always gets me hankering for shortbread, and while I don't indulge sugary, gluten-y sweets very often anymore, these babies are worth an occasional treat. You can chill the dough overnight if you want and then just slice and bake the next day. I tweaked this recipe based on one I found on a recipe blog. That version can be found here. Enjoy!
Peanut Butter n Honey Shortbread
Cookies
1 stick (1/2
cup) unsalted butter, softened
1/3 cup
crunchy honey-flavored peanut butter (Yes, you can use regular PB if you can't
find this kind)
1/2 tsp
vanilla
1 1/4 cup
flour
1/4 cup
powdered sugar
1/2 tsp salt
Preheat oven
to 325 (unless preparing dough the night before). Cream butter and peanut
butter together in a large bowl and add vanilla. Combine dry ingredients in a
separate bowl (I like to sift everything together) and add to butter mixture.
Stir until forms a ball of dough, and then stir in the chocolate chips. Take
out of the bowl and set on a sheet of waxed paper. Form into a log. This can be
messy, and sometimes you have to work the dough with your hands a bit to get it
to hold its shape. Roll up the paper, twist the ends, and chill in the fridge
for a few hours or overnight.
Now the fun
part: unwrap and slice this like you would the store bought refrigerated cookie
dough, only thinner (about 1/3-1/2 inch). You'll want to line your cookie sheet
with parchment. Bake these for about 12 minutes, no more than 14. They won't
look browned and you'll be tempted to over bake these, but resist! Shortbread
is supposed to stay pale. These are fragile little babies, so let them sit for
about 5 minutes or so before using your spatula to gently lift them to a rack.
They broke on my rack with wider slats, but my narrower one worked great.
Prepare to be amazed!
~~~
