Peanut Butter Shortbread
1 1/4 Cup all-purpose flour
3 Tablespoons brown sugar
1/3 Cup butter – cold – use only butter
1/3 cup peanut butter
1/2 teaspoon vanilla
1/2 cup mini chocolate chips
2 ounces semisweet chocolate
1 teaspoon shortening
Combine flour and sugar in a food processor. Pulse to combine. Add butter and pulse until it resembles fine crumbs. Quickly pulse in peanut butter, vanilla and chocolate chips (only one or 2 quick pulses). Remove from processor, form into ball and knead until smooth.
Pat dough into 8 inch circle on ungreased cookie sheet. Flute edge with your fingers to make it more attractive. Cut into 16 wedges, but leave in place in circle.
Bake 325 degrees for about 25 to 30 minutes or until bottom just starts to brown and center is set. Re-cut the wedges while it is still warm. Cool on sheet for 5 minutes, then cool on wire rack.
Melt chocolate and shortening over very low heat. Drizzle each wedge. Makes 16