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Peanut Butter Shortbread II




Source of Recipe


Source: "Land O' Lakes Holiday Cookies, Issue 66, 12/2000"


Recipe Introduction


"Buttery shortbread and creamy peanut butter pair up in this delicate cookie."


List of Ingredients




6 tablespoons land o' lakes® butter -- softened
3 tablespoons creamy peanut butter
1 cup all-purpose flour
1/4 cup powdered sugar
1/4 teaspoon salt

Recipe



Heat oven to 325°F. Place butter in small mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add peanut butter; continue beating until well mixed (1 minute). Reduce speed to low. Add flour, powdered sugar and salt; beat just until combined (1 to 2 minutes). (Mixture will be crumbly.) Press dough into ungreased 8-inch square baking pan. Prick dough all over with fork. Bake for 22 to 25 minutes until lightly browned around edges. Let cool 5 minutes. Cut into 36 squares. Cool completely. Make sure butter is softened before mixing. The flour mixture will remain crumbly after mixing, but once dough is pressed into pan, it bakes into a crisp, peanut-butter flavored shortbread.