I’ve been back at my apartment for almost a week now, and let me tell you, it has been bor-ing! Seriously. My roommates didn’t get back until Saturday and I’ve been here since Wednesday afternoon. And since I don’t really know anyone because I’m basically antisocial/shut-in I haven’t gone much anywhere except to get groceries and pick up text books. So because there is no way I’m going to put myself out there, I fill my time with baking.
I went through a few of my cookbooks I brought with me to college to get some ideas on something quick and easy to bake. Then I happened upon these peanut butter and jelly bars in Martha Stewart’s cookie book and I had a hankering for peanut butter and jelly bars.
I looked at a few different recipes other than Martha’s and then I found Peabody’s Peanut Butter and Jelly Shortbread recipe in my “To Bake” list. They looked so good I just had to make them.
These shortbread wedges are really nice. The peanut butter flavor comes in in a subtle way, but it’s very nice. The wedges are crunchy and kind of chewy thanks to the baked jelly on the top. I really liked these with some milk. The pointed edge of the wedge makes it easy to dunk in the glass. The milk makes the shortbread kind of soggy and crumbly, but that’s fine with me.
Peanut Butter and Jelly Shortbread
Makes one 9-inch round
1 stick unsalted butter, room temperature
¼ cup (64 g) creamy peanut butter
½ cup (96 g) sugar
¼ tsp. salt
1 tsp. pure vanilla extract
1 ¼ cup (150 g) unbleached all-purpose flour
1/3 cup (100 g) grape jelly (or jelly of your choice)
Grease the bottom of a 9-inch springform pan with cooking spray.
Beat the butter and peanut butter together until smooth. Gently pour in the sugar and salt. Cream the mixture until light and fluffy. Scrape down the sides of the bowl as necessary. Beat in the vanilla extract. Gently add the flour and mix until completely incorporated. The dough should be soft.
Shape 1/3 of the dough into a thick disk. Place in plastic wrap and freeze until hard, about one hour. Press the remaining dough evenly along the bottom of the greased pan. Spread the jelly on top of the dough, leaving a small border around the edge. Set the pan in the fridge until the dough in the freezer has hardened.
Preheat the oven to 350 F. Take the pan out of the fridge and take the dough out of the freezer. Grate the frozen dough over the jelly (chopping or breaking it up works too). Place the pan in the oven and bake for 30-40 minutes or until the shortbread has become a golden brown. Cut into wedges and enjoy.