09 Jan Peanut Butter Shortbreads
12 oz. unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tsp Agave
2 tbls peanut butter
8 oz. semisweet chocolate, finely chopped (optional for coating cookies)
Preheat oven to 350 degrees F. In a standing mixer, mix together butter and sugar until combined. Add vanilla. In a separate bowl, sift together flour and salt then add to the butter-sugar mixture. Mix on low speed until dough beings to form. Add in the agave nectar and peanut butter. Continue to stir until all is combined. Place dough on a flour dusted surface and bring together to form a ball. Wrap in plastic wrap and chill for 45 minutes.
Take the dough out and roll until about 1/2 inch thick. Use a cookie cutter to cut out desired shapes, repeat until all dough is gone. Place on an un-greased baking sheet and bake for 20 minutes. Allow to cool to room temperature.
In the meantime, melt the chocolate using a double boiler or bowl over pot of boiling water. When the cookies are cooled, dip half into the chocolate then return to wire rack to continue to cool. For a harder shelled chocolate, place the chocolate dipped cookie in the refrigerator.