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Awhile back I put together the Chocolate Mousse Pie recipe and fabricated a peanut butter crust for it. But I wasn't thrilled with how the crust turned out - too soft for me; I wanted something more crunchy. Last week I was in the mood to make the mousse again and had the idea to make peanut butter shortbread sticks for dipping. Went hunting for recipes and found (basically) this at theviewfromgreatisland.com. It is, without a doubt, the TENDEREST cookie I've ever made. Structural integrity, it has virtually none, but it's pretty amazing and tasty, nonetheless. And surprisingly low carb, if you care about such things. The original had chocolate chips in it, but since I was making it to go with the mousse, I left them out.
1/2 c butter at room temperature
1/3 c creamy peanut butter (original recipe was clear: use "regular", not natural, peanut butter)
1/2 t vanilla extract
1.25 c flour (156 g)*
1/4 c powdered sugar (30 g)
heaping 1/4 t salt
*I substituted 30 g of peanut butter powder/flour for 30 g of the regular flour to try to amp up the peanut butter flavor. It was delicious, but that could be why I lost structural integrity. If anyone makes them with straight flour, please let me know how they turn out.
Cream butter and peanut butter. Beat in vanilla.
Mix remaining ingredients in a small bowl. Add to creamed mixture and stir. Roll out into a 1/2" thick rectangle and score to make 20 sticks. Refrigerate until chilled.
Preheat oven to 350 F. Bake 12-14 minutes. The sticks will have cooked together, but the lines should still be visible. WAIT... let them cool on pan in one big piece. Once they have cooled, use a butter knife to cut them apart along the score lines.
7 g carb/cookie
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