These are really simple to make and are easier on wooden spoons than my regular “Spoonbreaker” shortbread. They are also an acceptable cookie for anyone who cannot have butter or eggs.
8 wz Peanut butter (the stir-before-using stuff is best, as it generally has no added sugars or oils)
4 wz Raw sugar
16 wz All purpose flour (or 10 wz Gluten-free all-purpose flour plus 5 wz Gluten-free oat flour)
Preheat oven to 300F.
Cream together peanut butter and sugar.
Reserve roughly 2 handfuls of flour.
Add the remaining flour to the peanut butter mixture a little at a time, making sure to incorporate each bit completely before scraping the sides of the bowl and adding the next bit of flour.
Empty dough onto a counter dusted with some the reserved flour.
Roll out to 1/4″ thickness. Use cookie cutters to make shapes, or a knife to cut the whole slab into squares or rectangles.
Place cookies on a parchment paper lined cookie (baking) sheet, at least a finger-width apart. They won’t spread overmuch, but you do need a little room in between.
Bake for 20 – 30 minutes or until the bottoms begin to darken.
Cool for 5 minutes before transferring to a wire rack to finish cooling.
Other nut butters can be used if you want to make these for someone with a peanut allergy. Just make sure the nut butter isn’t too dry or you’ll end up with hockey pucks.
Shortbread is a delicate cookie by nature, and these are no different. You will want to store them in an airtight container rather than tossing them in the cookie jar.
For a special treat, drizzle them with melted chocolate and shake sprinkles or colored sugar crystals over the still-warm chocolate.