Ice Box Peanut Butter Shortbread Cookies

Linda McCormick


Having searched for the best peanut butter cookie this recipe was my creation. You can use vegetable shortening but the texture and taste is very different from my shortbread version. The dough freezes well and you can have fresh baked cookies at anytime. Who can resist a buttery peanut butter cookie that melts in your mouth? Melt some chocolate chips and drizzle on top, sprinkle with chopped peanuts or coconut for a Holiday Cookie variety.

pinch tips: How to Check Freshness of an Egg



4 dz


1 Hr


10 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
These are a great alternative to having store bought slice and bake cookies in your fridge without the preservatives and big price tag. These only cost a few dollars to make!! They are not your typical peanut butter cookie. They cook to be thin, crisp and oh so yummy!!


1 c
1 1/2 c
granulated sugar
1 1/2 c
peanut butter - recommend creamy as it slices smoothly
1 tsp
1 1/2 c
sifted flour
1/4 tsp
1 tsp
baking soda

Directions Step-By-Step

Cream butter and sugar thoroughly. Add peanut butter mixing well. Add vanilla and eggs: beat well. Sift flour, soda and salt together. Stir into mixture. Shape dough into rectangular roll, wrap in plastic wrap or waxed paper, chill until firm (or freeze), slice and bake in preheated 400 degrees oven for 10 minutes, ungreased cookie sheet.
This dough freezes well, may be sliced and baked frozen but may require slightly more baking time.
Can be made large (rounded tablespoons of dough) do not grease the pan. Do the classic criss-cross with a fork that has been dipped in sugar. Bake them for only 9 minutes and they come out well and make 4 dozen cookies.

About this Recipe

Course/Dish: Cookies, Other Snacks
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy