Brown Sugar Peanut Butter Shortbread

Ingredients

• ¾ cup unbleached flour
• ¼ cup firmly packed light brown sugar
• ¼ cup sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 8 tablespoons (1 stick) cold, unsalted butter, diced into 1/2-inch cubes
• ¼ cup good-quality, cold, lightly salted, smooth peanut butter
• ½ teaspoon vanilla extract

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    258 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 0 grams dietary fiber; 13 grams sugars; 3 grams protein; 30 milligrams cholesterol; 78 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Eight to ten servings

Preparation

1. Preheat oven to 325 degrees.
2. In a food processor, mix flour, sugars, cornstarch and salt. Add butter, peanut butter and vanilla and pulse 15 to 18 times, until dough just comes together when pressed. (Dough will be crumbly; do not overprocess.)
3. Pat dough into a nonstick or lightly buttered 9-inch round cake pan. Prick dough all over with a fork at 1-inch intervals.
4. Bake for 35 minutes, or until deep golden brown. Mixture will look bubbly. Place on a rack and cool in the pan for 5 minutes. Cut into 8 wedges while still warm. Cool to room temperature before serving. Serve with sweet-potato ice cream.

• Shortbread will keep for up to 2 weeks stored in an airtight container.

50 minutes