Monday, October 23, 2017

Peanut-Chocolate Chunk Shortbread

I made these cookies for a recent potluck, and they were a big hit! People could hardly believe they were peanut cookies -- I think because peanut butter cookies are so much more common, and starting with whole peanuts really creates a different texture.  Although the dough for these cookies comes together quickly in the food processor, slicing and shaping them was pretty fussy -- the dough crumbles very easily and I often had to sort of push everything back together on the baking sheet.  That said, once the cookies were baked and cooled, they stood up well and had a lovely shortbread-type texture and delicate flavor.  

Peanut-Chocolate Chunk Shortbread (adapted from Alice Medrich's Sinfully Easy Delicious Desserts)

1 heaping cup lightly salted peaunts
1 slightly rounded cup all purpose flour
2/3 cup granulated sugar
1 stick (8 T) unsalted butter, cut into chunks and softened
1 tsp vanilla extract
1/2 cup chocolate chunks

1. Place the nuts, flour, and sugar in a food processor, and process until the nuts are just ground.  Add the butter and vanilla, and process until the mixture forms a dough.  Add the chocolate chunks, and process until just incorporated.
2. Shape the dough into a log, wrap in parchment or wax paper, and chill overnight.
3. Preheat the oven to 350 degrees and line baking sheets with parchment or foil.
4. Remove the dough log from the fridge, and let sit about 10 minutes to soften slightly.  Slice into 1/4-inch thick slices and arrange on the baking sheets.  I found the dough was really crumbly, but when this happened, I just sort of pushed the dough back together and it baked up fine!  Bake 12-14 minutes, rotating halfway through.  The cookies will be lightly browned on the bottoms.
5. Let the cookies rest on the sheets for a few minutes before transferring to wire racks to cool.

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