Encore! Peanut Butter Holiday Shortbread

MacDuff's Peanut Butter Holiday Shortbread

Back by popular demand, here's a reprint of a recipe we published 3 years ago! Dog cookies they'll raise the woof for!

Ingredients:

• 1-1/2 cups (375 ml) whole wheat flour,
• 1/2 cup (125 ml) all purpose flour,
• 1 Tbsp (15 ml) baking powder,
• 1 cup (250 ml) peanut butter (smooth or chunky),
• 3/4 cup (175 ml) milk. 

Method:

1. In a large mixing bowl, combine flour and baking powder.
2. In a small bowl, whisk peanut butter and milk until smooth.
3. Make a well in the flour mixture and gradually stir in peanut butter mixture until well blended.
4. Use hands to work dough into 2 pliable balls. The warmth from your hands will help make the dough more workable.
5. Knead each dough ball on a floured surface, about 2 minutes.
6. With a rolling pin, roll dough between 1/4" and 1/2" thickness.
7. Cut with small biscuit cutter and place on a baking sheet, lined with foil.

Bake 15 minutes at 400 degrees F (200 degrees C). Cool on a rack and store in sealed, plastic bags in the refrigerator. Yield: 55 (using small cutter).