Chocolate Dipped Peanut Butter Shortbread

These cookies are the classic combination of chocolate and peanut butter. They look more elegant by dipping them on only half the cookie, and the optional dusting of sea salt looks like snow. 

The dough is very crumbly, so don't become discouraged (like I did) just keep using a piece of plastic wrap to help shape into a log.  Once the dough is thoroughly chilled, they slice like a dream.  I tried to form my dough into a square edged log but was only partially successful. Despite their oblique shape, I think they look very pretty.

And, the cookies are delicious. I love the touch of salt. I love the way biting into one of these feels on my teeth. They are neither crunchy, crispy, or soft--more of a silky sandiness without the grit. 

Chocolate Dipped Peanut Butter Shortbread
3/4 cup butter, softened
1/2 cup peanut butter
1/2 cup packed brown sugar
1/2 tsp. vanilla
2 1/2 cups flour
1/4 tsp. salt
4 oz. semi-sweet chocolate
4 Tbsp. butter
Coarse salt for sprinkling (optional)

Beat together the butter and peanut butter, at medium speed of an electric mixer, until smooth. Gradually add sugar, beating well.  Stir in the vanilla.

Combine the flour and salt. Gradually add to the butter mixture, beating at low speed until blended.

Divide the dough in half and use plastic wrap to form each half into a log.  Refrigerate until very cold and firm, at least three hours, and best overnight.

Preheat oven to 275 degrees. Slice each log into 3/8 inch slices and place one inch apart on parchment lined baking sheets. Bake for 40 minutes, rotating the pans halfway through baking. When nicely browned, remove cookies to cooling racks.

When the cookies are completely cool, melt chocolate and butter in a bowl over simmering water. Dip half of each cookie in the melted chocolate and place on a parchment lined tray. Sprinkle immediately with coarse salt, if desired.