My wife used to really like the ghirardelli shortbread cookies, with the chocolate "kiss" in the middle. I haven't seen the mix in years, but stumbled upon this recipe... i made it once, and yeah, it's pretty darn close. but i remember on the box, it gave directions for adding peanut butter to the recipe, which i'd like to do here. Curious about how much to add without losing consistency? I don't want it to be an overpowering PB taste, just a nice note. I was thinking 1/2 cup, probably to be mixed in with the butter, before the rest of the dry ingredients?
2 cups unsalted butter , softened
1 cup powdered sugar
1/2 cup cornstarch
3 cups flour
1 teaspoon vanilla extract
1/2 teaspoon salt
semisweet chocolate chunks (or drops) or milk chocolate pieces (or drops)
anyone who wants to try the recipe, here's the directions:
1 Preheat oven to 350°F Line 2-3 cookie sheets with parchment.
2 Cream butter and vanilla with mixer. In a separate bowl, sift together powdered sugar, cornstarch, flour and salt. Gradually add dry ingredients to butter, beating constantly on high until the batter is the consistency of whipped butter (about 5 minutes).
3 Drop dough by heaping teaspoons onto prepared cookie sheets. Bake for about 15 minutes, or until cookies begin to turn golden on edges.
4 Immediately after removing cookies from oven, press one chocolate piece into the center of each cookie. Cool completely.