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!