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Peanut Butter Shorbread, du jour's

Source of Recipe


du jour (Seattle, Washington)






List of Ingredients



• 2 cups unsalted butter, at room temperature
  
• 2 cups granulated sugar
  
• 2 cups natural, creamy peanut butter
  
• 4 cups flour
  






Instructions



1. In the large bowl of an electric mixer, cream together the butter and sugar until light. Add the peanut butter. Add the flour and mix until the dough just holds together. Chill the dough 4 hours.
   
   
2. Work with about a quarter of the dough at a time and refrigerate the remaining. Form 2-ounce portions into balls (about 3 tablespoons) and place on baking sheets lined with parchment paper (about 12 cookies per sheet). Flatten the dough balls lightly with the heel of your hand, and cross-hatch with the back of a fork.
   
   
3. Bake in a preheated 350º F oven about 12 minutes. The cookie will be lightly golden, but still a little soft when removed from the oven. Cool on the baking sheet about 15 minutes before removing to wire racks.
   
   Makes 48 to 51 cookies.