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Ingredients
| all-purpose flour (unsifted): 4 cups |
| baking powder: 1/2 tsp |
| salt: 1/4 tsp |
| unsalted butter: 12 oz (softened) |
| powdered sugar (unsifted): 1 3/4 cups |
| smooth peanut butter: 1 cup |
| pure vanilla extract: 1 1/2 tsp |
| bittersweet baking chocolate squares: 6 oz (chopped) |
| heavy whipping cream (fluid): 1/2 cup |
Peanut Butter Shortbreads with Chocolate Ganache
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
20 min -
Servings
36 serving(s)
Tags
- Preheat oven to 325 degrees.
- In a large bowl, whisk together the flour, baking powder and salt.
- In another bowl, beat the butter until creamy (I use an electric handheld mixer) Add confectioners’ sugar and peanut butter, and beat until light and fluffy.
- Add the vanilla extract.
- Next beat in the dry ingredients at a low speed.
- Divide the dough into three portions, and shape into logs about 2-2 ½” inches in diameter.
- Wrap the three logs in plastic wrap and refrigerate until firm, at least 2-3 hours.
- Slice the logs into 1/3” disks, and arrange on cookie sheets lined with parchment paper.
- Place cookies about 1” apart.
- Bake each sheet in the oven for 20 minutes, or until just golden.
- If you prefer to do two sheets at a time, be sure to change the sheets from the top to bottom rack halfway through cooking.
- When cookies are removed from the oven, gently make a 1 ½” round indentation in the center of each one.
- (A shot glass works well for this) While the sheets of cookies cool, add chopped chocolate to a heatproof bowl.
- Next, slowly bring the heavy cream to a boil in a small saucepan, and pour over chopped chocolate.
- Let the chocolate melt a bit, and then whisk until smooth.
- After the ganache has cooled for a bit, spoon it into the cookie indentations (about a tsp).
- Cookies can be stored in an airtight container for a week.