+++++++++++++++++++++++++++++++++++
About the Recipe: After seeing this decorating idea in a Better Homes & Garden magazine, I thought that peanut butter and chocolate would make a delicious contrasting flavor combination in a buttery shortbread cookie, and I loved the flower decorations that were made using sliced almonds. These melt-in-your-mouth shortbread cookies are perfect for your summer cookie dessert tray.
Cook’s Note: If desired, use natural almond butter in place of natural peanut butter. I placed cookies in the refrigerator to quickly chill the soft chocolate.
I used the back of the spoon to spread the chocolate into a bigger circle.
If you use regular peanut butter, the cookies will have a soft texture.
We also used tweezers to accurately place each sliced almond piece.
Decorate Cookies: Top each cookie with a round circle of chocolate glaze leaving about ¼ to ½ inch cookie edge. Top each cookie with about 5 sliced almonds forming a five-petal flower design and place round white candies in the center. Lightly sprinkle with sea salt if desired.
Yield: 24 cookies
pdf for Copy of Recipe – Chocolate Peanut Butter Shortbread Cookie
++++++++++++++++++++++++++++++++++++
‘
