Fudge-stripe cookies are popular among small elves. Here, classic shortbread pairs up with peanut butter for a yummy treat.

Sammy Mila
Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary

prep:
40 mins
chill:
30 mins
bake:
18 mins at 350° per batch
Servings:
48
Yield:
48 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl beat butter and peanut butter with a mixer on medium to high 30 seconds. Beat in brown sugar, granulated sugar, cornstarch, vanilla, and salt, scraping bowl as needed. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough into four portions. Cover and chill 30 minutes or until dough is easy to handle.

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  • Preheat oven to 350°F. On a lightly floured surface, roll one portion of dough at a time to 1/4 inch thick. Using a 2 1/2-inch doughnut cutter, cut out dough. Place 1 inch apart on an ungreased cookie sheet. Reroll scraps as needed.

  • Bake 18 to 20 minutes or until bottoms begin to brown. Cool on cookie sheet 5 minutes. Remove; cool completely on a wire rack. In a small saucepan melt together the chocolate and shortening over medium-low heat, stirring until smooth.

  • Dip bottoms of cooled cookies halfway in melted chocolate. Place on sheets of parchment paper. Drizzle tops with chocolate. Let stand until set.

Nutrition Facts

120 calories; total fat 8g; saturated fat 4g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 10mg; sodium 71mg; potassium 50mg; carbohydrates 13g; fiber 1g; sugar 6g; protein 2g; trans fatty acid 0g; vitamin a 118IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 16mcg; vitamin b12 0mcg; calcium 7mg; iron 1mg.
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