Earlier this summer, I signed up to participate in a program called Desserts for the Deserving, with Amanda from I Am Baker and some other really amazing bloggers and volunteers. The premise of the program is simple - people nominate someone in their life who is struggling and could use a smile or a 'pick me up'. Then all of the nominees are paired with volunteers. As a volunteer, you agree to put together some yummy desserts and mail them to the nominee. A simple way to tell someone that someone is thinking about them, and a perfect stranger (in my case, on completely opposite sides of the country) wants to help make their day a little brighter.
I was paired up with a single mom, which completely made my day. Since I was a single mom for 10 years, I know just how painful and lonely a road that can be. I know how overwhelming life can get, and I was SO excited to be able to put together a care package of goodies for this sweet woman.
I got to work perusing the internet, and of course Pinterest, for ideas. Some of the other bloggers and volunteers were making AMAZING and beautiful decorated sugar cookies. I've done the sugar cookie thing and well, let's just say I'm not a sugar cookie queen. I can manage a batch ok - but I don't have a professional hand, and I knew that I would never measure up in that department.
I'll be sharing a few recipes on the blog over the next few weeks of the cookies and goodies I included in this package, and first up are the world's most amazing shortbread cookies.
What's not to love about shortbread? It's buttery and delicate and oh so good. Add to that peanut butter, sea salt and milk chocolate chips and I think I've died and gone to dessert heaven. I saw this pin from Baking with Blondie, by way of The View from the Great Island and it went on my "to bake" list immediately.
This recipe takes only a handful of ingredients, barely any effort, and can be chilled and stuck in the refrigerator for any last minute dessert emergencies that might arise! This cookie is flaky and buttery and I could eat the entire batch. Which is why it's a good thing I had to mail them all out to someone else.
Peanut Butter Chocolate Chip Shortbread Cookies
Recipe from The View From the Great Island
1 stick, (1/2 cup) unsalted butter, room temp
1/3 cup creamy peanut butter
1/2 tsp vanilla extract
1 1/4 cup all purpose flour
1/4 cup confectioner's sugar
scant 1/2 tsp sea salt
3/4 cup milk chocolate chips
Cream the butter and the peanut butter together in a stand mixer, with a hand mixer, or a wooden spoon. Beat in the vanilla. Whisk the dry ingredients together and add to the butter mixture. Mix until the dough comes together.
Stir in the chips, and turn the dough out onto a piece of waxed paper. Gently pull the dough together and form it into a log. Roll it up in the paper, smoothing the shape as you go. Twist the ends securely and refrigerate for at least a couple of hours.
Slice the log into slices with a sharp knife. Not too thick, not too thin, about 1/3 inch. Bake at 325 for about 12-14 minutes. The cookies will not be browned, and they may look undone, but don't over bake. One of the joys of shortbread cookies is that they fall apart and melt in your mouth. Let the cookies cool on the pan for 5 minutes before transferring to a rack.
1/3 cup creamy peanut butter
1/2 tsp vanilla extract
1 1/4 cup all purpose flour
1/4 cup confectioner's sugar
scant 1/2 tsp sea salt
3/4 cup milk chocolate chips
Cream the butter and the peanut butter together in a stand mixer, with a hand mixer, or a wooden spoon. Beat in the vanilla. Whisk the dry ingredients together and add to the butter mixture. Mix until the dough comes together.
Stir in the chips, and turn the dough out onto a piece of waxed paper. Gently pull the dough together and form it into a log. Roll it up in the paper, smoothing the shape as you go. Twist the ends securely and refrigerate for at least a couple of hours.
Slice the log into slices with a sharp knife. Not too thick, not too thin, about 1/3 inch. Bake at 325 for about 12-14 minutes. The cookies will not be browned, and they may look undone, but don't over bake. One of the joys of shortbread cookies is that they fall apart and melt in your mouth. Let the cookies cool on the pan for 5 minutes before transferring to a rack.
So tell me - are you a peanut butter and chocolate fan like me?
