CHOCOLATE PEANUT BUTTER SHORTBREAD

CHOCOLATE dipped PEANUT BUTTER SHORTBREAD ( 2010)

( Turns out just like the picture. Nice tasting. Pretty)

NOTE: Be sure use a parchment lined cookie sheet

1 ½  cups butter                                                 DIP: approx. 2 cups melting choc wafers

2/3 cup creamy organic peanut butter

1 1/2 cups berry sugar

4 cups flour

1 ½ cups mini chocolate chips

(Line a cookie sheet with parchment paper. Heat oven to 350 degrees)

Heat oven to 375 degrees. Line cookie sheet with parchment. You might want to spray the bottom of pan so the paper will stick.

Beat Peanut butter and Butter together.

Add everything else,  and stir with hands to make a nice dough. Hands work great. Just be sure they are clean.

Pat dough into pan.

Bake for about 13 minutes….test with finger to see if shortbread springs back. Add a minute more or so, if needed.

While shortbread is warm, take cookie cutter dipped in icing sugar, and cut out rectangles, fitting edge of cookie cutter to each edge of shortbread. This method works great.

Tap top of cutter to release shortbread. Let cool

Melt chocolate for dipping ( About 2 minutes for wafers).

 Take each cooled piece of shortbread and dip in chocolate. Lay on wax paper to set. Wonderful.