Peanut Shortbread

Name: Peanut Shortbread
Ingredients: ½ pound unsalted butter at room temperature; ½ cup sugar; 2 cups all-purpose flour; ¾ cup skinless roasted peanuts

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Chef

Christopher Idone

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Cookbook

New Glorious American Food

Published by Welcome Books

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Serves8 to 10

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Recipe Coursedessert

Dietary Considerationegg-free, halal, kosher, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Taste and Texturebuttery, nutty, sweet

Type of Dishcookie

Ingredients

½ pound unsalted butter at room temperature
½ cup sugar
2 cups all-purpose flour
¾ cup skinless roasted peanuts

Instructions

In a mixing bowl, cream together the butter and sugar. Blend in the flour. Stir in the peanuts.
On a lightly floured board, roll out the dough into about ½-by-2-inch rectangles, roughly. Transfer the cookies to baking sheets. Score the tops of the cookies in grid fashion with the edge of the paring knife. Place the baking sheets in the refrigerator for 45 minutes.
Meanwhile, preheat the oven to 375° F. Place the baking sheets in the oven and reduce the temperature to 325°. Bake for about 25 minutes, or until the bottoms are golden. Cool.