Summertime Peanut Shortbread
Summertime Peanut Shortbread

Guest Post from Lucy Natkiel of Brown Bag Designs. Creator of Brown Bag Shortbread Pans and Cookie Molds.

Summertime Peanut ShortbreadI’m retired.

I keep telling people that. But the information seems to bounce right off of several shortbread aficionados I know.

Particularly my friend Rox. “I neeeeed a new shortbread recipe. Pleeease?!!! Think of me, think of all of the shortbread addicts out there, think of Robert the Bruce!” So okay, okay, okay…

Because I seem to be on a peanut butter kick at the moment, I have worked out a rich, not too sweet

Shortbread recipe using Peanuts that I find surprisingly subtle and really delicious.

In the summer, I gobble vegetables right out of my garden, cook less, and eat quantities of peanut butter as my nod to protein.

I hope this will satisfy Rox; I’m sure Robert the Bruce would be appalled.

Peanut Shortbread (unorthodox but delicious)


  • 1 stick of softened unsalted butter (4 oz.)
  • 1/3 cup packed light brown sugar (2 oz.)
  • 1 yolk from a standard “medium” or “large” egg
  • 1 cup plus 2 Tablespoons all-purpose flour, scooped from the bag, then leveled (5 oz.)
  • 1/4 cup unsalted roasted peanuts (1 1/4 oz.)
  • Pinch of salt
  • ½ teaspoon vanilla extract


  1. Cream the butter with the brown sugar and the egg yolk, adding the yolk when the sugar is thoroughly mixed. I like to use a stand mixer with the paddle attachment.
  2. Place the flour, peanuts, and salt in the bowl of a food processor. Process until the nuts have been ground to a fine meal.
  3. Work the flour mixture into the butter mixture, stirring on slow speed until the dough clumps together. Add the vanilla extract and mix.
  4. Turn the dough out onto a lightly floured countertop and knead just until it is smooth and homogenous.
  5. Press it into a shortbread pan that has been lightly sprayed with a vegetable oil spray such as Pam, pressing firmly with the heel of your hand, evening it as you go.
  6. Prick the entire surface with a fork.
  7. Bake the shortbread in the center of a 350⁰ oven for 25 – 30 minutes, until the surface is light brown.
  8. Remove the shortbread pan from the oven and set it on a rack to cool for 10 minutes, then turn the pan over onto a wooded or plastic cutting board. Be sure to cool the shortbread in the pan for at least 10 minutes, but no more than 15.
  9. Holding the pan face down about 1 ½ to 2” above the board, drop it. This will jar the shortbread, and it should fall right out of the pan.
  10. If it doesn’t, drop it again in the same manner.

Summertime Peanut ShortbreadNote: This shortbread has slightly more sugar than do most of my recipes, so it is a little more prone to sticking.

Slice the Peanut Shortbread into serving pieces with a sharp knife while it is still warm. Cool on a rack and serve.

Though I like this shortbread pure and simple, a smear of melted chocolate on the backs of cooled pieces never hurt anything. Peanut butter and chocolate is a classic combination, after all.

Enjoy –

We Are Having a Contest!

Leave a comment on this post between July 28th and August 3rd and we will enter you to win a Brown Bag Shortbread Pan and Cookie Stamp of your choice.

63 Responses

  1. Looks and sounds Delicious !! Can’t wait to try!! Thanks for coming out of Retirement!! Great people with special talents just can’t Retire!! God Bless!!

  2. This looks like a really yummy recipe! I love peanut butter (and the idea of combining it with melted chocolate) so I can’t wait to try it!

  3. Thanks for another fabulous recipe! I’m a huge fan of all things shortbread and love the beautiful results when using your shortbread pans!

  4. I can’t wait to try this new recipe. I have been making shortbread with these pans designed by Lucy Natkiel for years. I love them! My family usually requests the raspberry-filled shortbread which I make in the Hearts and Flowers pan. Thank you Emerson Creek for carrying these pans and cookie stamps. I have given the pans as wedding shower gifts, and would love it if I could give the full recipe book with the pans. Will you ever re-publish the recipe book, Lucy? Thanks for the new recipe!

  5. This looks SO yummy and I would love to give this a try! In fact would I really am thinking that my sister in law needs a shortbread pan! She’s the baker in the family, so ulterior motives here!

  6. Oh my! It looks so beautiful & sounds delicious. I’ve never had a shortbread pan or cookie stamp. The quality looks superb! I took pottery during high school & college, as I have a Fine Art degree . How I miss working with clay…

  7. I’m going to make the Summertime Peanut Shortbread recipe and serve the wedges with a side of vanilla ice cream, chocolate sauce, and a sprinkling of chopped peanuts. I think this recipe would also be great using the cookie stamp for making sandwich cookies (melted chocolate and chopped peanuts in the center, of course!) so the pretty design is on the outside. The Brown Bag Shortbread Pan and Cookie Stamp would just make these beautiful desserts – perfect for company or anyone you love!

  8. I haven’t made this recipe yet but am looking forward to it. As a fellow peanut butter fan, it sounds delicious.
    Thank you!
    Anne Michele

  9. I have two of those pans but haven’t used them yet. I am thankful for you posting the recipe as it will save me time to look for recipies online with correct amounts of ingredients.

  10. Thank you for the beautiful designs you create for us in your shortbread pans and cookie stamps. Long ago we had a sweet elderly friend from Scotland who would serve us tea and homemade shortbread. She created a love in our hearts for this treat. The beauty of your work is an echoing reminder of special days gone by. When I make shortbread, I am nostalgic, remembering the sweet taste of her shortbread, and the calming feel of the accompanying tea with each sip.

  11. I love traditional shortbread and the Emerson Creek “pan” works so well! I will try this unorthodox recipe since my family loves peanut butter cookies. Plus, we have lots of big kids from the family going off to college this fall and I will be sending care packages! Could this recipe be a new addition to the collection?

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