Peanut Butter Shortbread Cookies

Ingredients

• 1 cup (120g) all-purpose flour
• 2 Tablespoons (16g) cornstarch
• 1/4 teaspoon salt
• 6 Tablespoons (85g) unsalted butter (softened to room temperature)
• 1/4 cup (64g) creamy peanut butter1
• 1/4 cup (50g) firmly packed light brown sugar
• 1 teaspoon vanilla extract
• 2 ounces (57g) add-ins3 (optional)
• 1 Tablespoon (13g) granulated sugar2

Instructions

1. 1

   Preheat the oven to 325ºF (163ºC). Line an 8" round cake pan with parchment paper. Set aside.

2. 2

   In a small bowl, whisk together the flour, cornstarch, and salt. Set aside.

3. 3

   In a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter, brown sugar, and vanilla extract together on medium speed.

4. 4

   Slowly add the dry ingredients, then increase the mixer speed to high and beat for about 2-3 minutes until the mixture starts to clump. If using add-ins, add them and beat until evenly dispersed.

5. 5

   Gather the shortbread dough with your hands and press it evenly into the prepared pan. Use a fork to dock the dough all over, then sprinkle the granulated sugar evenly over the dough.

6. 6

   Bake the shortbread for 28-30 minutes or until lightly browned. Remove the pan from the oven and allow to cool for 10-15 minutes in the pan. When slightly cooled, gently lift the parchment out of the pan, then use a sharp knife to cut the circle into 8, 12, or 16 even pieces. Allow the cookie slices to cool or enjoy warm. Store at room temperature up to 1 week. Slices freeze well, up to 3 months. Thaw at room temperature.