PEANUT BUTTER CHOCOLATE CHIP SHORTBREAD WITH PEANUT BUTTER GLAZE

Adapted from: http://theviewfromthegreatisland.blogspot.com/2012/03/peanut-butter-chocolate-chip-shortbread.html

makes about 21 small cookies 
1 stick, (1/2 cup) unsalted butter, room temp 
1/3 cup creamy peanut butter
1 tsp vanilla extract
1 1/4 cup all purpose flour  
1/4 cup confectioner's sugar
scant 1/2 tsp sea salt
1 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.

·                     Sift 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 plastic wrap layed out on a pastry mat.  Gently pull the dough together and form it into a log.  If it is still crumbly, work it with your hands until it holds together smoothly. Roll it up in the plastic wrap, 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 or a pastry cutter. Not too thick, not too thin, about 1/3 inch.  If a slice crumbles a bit, just smoosh the dough back together.  These don't have to be perfect disks.

·                     Bake on a parchment lined baking stone or baking sheet at 325 for about 12-14 minutes.  The cookies will not be browned, and they may look undone, but don't over bake. 

·                     Let the cookies cool on the pan for 5 minutes before transferring to a rack.

·                     Cool completely, then glaze (see recipe below)

Just out of the oven

Peanut Butter Glaze (my recipe)

¾ cup powdered sugar

2 ½ Tablespoons milk

1/8 cup smooth peanut butter

Dash of sea salt

Mix all ingredients together until smooth.  Add a dash of salt.  Using a small teaspoon, top each cookie with the glaze and smooth all around the cookie.  If desired, shake a small amount of sea salt on top of each cookie. (the salt adds that yummy salty and sweet combination).  Let set for approximately one hour before serving.  Serve with milk. 

Glaze

Just after the cookies were glazed

Ready to Eat

Plate of Cookies

Raspberry Lemonade Ice Cream Dessert Fantasy

15 oz. shortbread cookies – 1 ½ boxes Lorna Doone shortbread cookies (made into fine crumbs)

¾ cup butter, melted

1 cup toasted coconut* (toasted pecans may be used in place of coconut)

1.5 quarts vanilla ice cream

1 can (12 fluid oz.) frozen raspberry lemonade concentrate

A few drops red food coloring (if desired)

Fresh raspberries – for garnish

Whipping cream – whipped for garnish

Chocolate syrup – for garnish

Cooking spray to grease pan

Directions:

1. Make the shortbread cookies into crumbs by putting them through a food processor , or put them in a ziplock bag and crush them using a rolling pin.

2. Add the crumbs to a medium mixing bowl, add the melted butter to the crumbs. Press into a greased 15-in. x 10-in. x 1-in. pan (jelly roll pan). Place in the freezer for at least 10 minutes.

3. Place ice cream and the lemonade concentrate into a large mixing bowl and mix well. Add a few drops of red food coloring (if desired) to turn it pink.

4. Spread evenly over chilled shortbread crumbs and freeze for 10 minutes or until partially firm.

5. Sprinkle toasted coconut onto ice cream layer. Press in.

6. Wrap pan tightly with plastic wrap and return to freezer for at least 10 hours or until completely set.

7. Garnish with fresh raspberries, chocolate syrup and/or whipped cream

*To toast coconut –

Preheat oven to 400 degrees Fahrenheit. Place coconut in a single layer on a cookie sheet. Put in preheated oven . Toast for about 10 minutes, stirring and checking every 3 minutes.

**You can make your own homemade shortbread and also raspberry lemonade concentrate and the recipe would also work.