Amanda's Kitchen Recipe Archive

Peanut Butter Shortbread

Vegan
Preparation:  1 hour
Makes about  2 rounds

 
• 1  1/4 c  firmly-packed brown sugar
• 3/4 c  creamy peanut butter
• 1/2 c  vegetable shortening
• 3 T soymilk
• 1 T Vanilla
• 1 T cornstarch dissolved in 3 T cold water
• 1  3/4 c unbleached flour
• 3/4 tsp salt
• 3/4 tsp baking soda

 
• 1 c  icing sugar
• 2 T water
• 1 c  creamy peanut butter
• 1/4 c  white chocolate chips

 
1. Preheat oven to 375F (190C) and grease 2 of 8-inch (20 cm) round baking pan (cake pan) or shortbread pan.
2. Combine brown sugar, peanut butter, shortening, milk and vanilla in large bowl.
3. Beat at medium speed of electric mixer until well blended.
4. Add cornstarch mixture.
5. Beat just until blended.
6. Combine flour, salt and baking soda.
7. Add to creamed sugar mixture at low speed.
8. Mix just until blended.
9. Press 1/2 of dough into
10. Bake one pan at a time at 375F (190C) for 15 minutes, or until set and just beginning to brown. DO NOT OVER BAKE.
11. Cool 5 minutes in baking pan.
12. Turn onto countertop or wire racks to cool completely.
13. For icing, combine icing sugar, water and peanut butter.
14. Stir until well blended and creamy.
15. Spread shortbread with icing.
16. Place white chocolate in small resealable plastic bag.
17. Microwave 30 seconds at 100% (HIGH) power.
18. Knead bag. Repeat if necessary until chocolate is melted.
19. Cut corner off bag and drizzle chocolate over iced shortbread.
20. Store in an airtight container for upto 1 week.
 
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Amanda's Kitchen is devoted to introducing healthy  vegetarian and vegan cooking to everyone's kitchen.

Page last updated: December 28, 2000

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