Tuesday, October 14, 2014

Sweetest Day Recipe: Peanut Butter and Jelly Shortbread

I found this recipe on Epicurious a few years ago and it quickly became a favorite. Ken loves peanut butter. I love shortbread. We're both kids at heart so this recipe, like us, is a match made in heaven!

Unless you've sworn to chocolate this Sweetest Day, give this one a try. It's not for the faint of heart. It takes a bit of work, but it's well worth it.

  • Nonstick vegetable oil spray (I use canola)
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup creamy natural peanut butter (I use Smuckers all natural)
  • 1/2 cup sugar
  • Large pinch of salt
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/3 cup blackberry jam

  1. Spray bottom of 9-inch-diameter springform pan with nonstick spray. 
  2. Beat butter and peanut butter in large bowl until smooth, about 2 minutes. 
  3. Add sugar and salt and beat until fluffy, about 2 minutes. 
  4. Beat in vanilla. 
  5. Add flour; beat on low speed just until blended.
  6. Transfer 1/3 cup dough to work surface. Shape into 1/2-inch-thick disk, place on plate, and freeze until hard, about 1 hour. 
  7. Press remaining dough evenly over bottom of prepared pan. 
  8. Spread jam over dough in pan, leaving 1/3-inch plain border. Refrigerate while dough disk freezes.
  9. Preheat oven to 350°F. Using large holes of box grater, grate frozen dough evenly over jam.
  10.  Bake shortbread until dough edge is deep golden and grated dough on top looks dry and baked through, about 50 minutes. 
  11. Cool shortbread completely in pan. Release pan sides. Cut into wedges.

Release pan sides. Cut shortbread into wedges.

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