Peanut Butter Shortbread Cookies with Raspberry-Orange Glaze
A peanut butter and jelly twist on traditional shortbread cookies for the holidays! Peanut butter shortbread is topped with a tart glaze to make these Peanut Butter Shortbread Cookies with Raspberry-Orange Glaze.
Servings 34 (1T) cookies
Calories 95kcal
Ingredients
Peanut Butter Shortbread Cookies
- ½ cup unsalted butter softened (113g)
- ½ cup unsweetened peanut butter 150g
- ½ cup granulated sugar 100g
- 1 tablespoon pure vanilla extract 16g
- ¼ cup milk 59ml
- 2 cups all-purpose flour 240g
- ¼ teaspoon kosher salt 2g
Raspberry-Orange Glaze
- 4 tablespoons seedless raspberry jam
- 2 tablespoons orange juice 32g
Instructions
- In a large bowl, cream the softened butter, peanut butter and sugar until light and fluffy using a hand mixer (or a stand mixer).
- Add the vanilla extract and milk. Combine with the butter/sugar mixture until smooth and well incorporated.
- Sift together the flour and salt, then add to the wet ingredients, beating until the batter just comes together.
- Cover with plastic wrap and let chill in the refrigerator for at least an hour.
- While the dough is chilling, make the glaze.
- Heat the seedless jam in a microwave-safe bowl. When warm, whisk together with the orange juice until smooth. Set aside.
- Once your dough has finished chilling, preheat the oven to 350°F. Line a baking sheet with parchment paper, and set aside for later use.
- Scoop out 1" rounds of the dough, placing evenly on the baking sheet. Using a fork, flatten the tops of the cookies using criss-cross marks.
- Bake the cookies for 15-20 minutes (or until slightly browned and crisp).
- Let cool on a wire rack, then drizzle with the glaze and enjoy!
Notes
Adapted from last year's Vanilla Bean Shortbread Cookies recipe.
Nutrition
Serving: 1 cookie | Calories: 95kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 25mg | Fiber: 1g | Sugar: 5g
