It seems wrong to steal the picture off the BA website, so you will have to go without. Next time I make them (wedding food?), I will update with a picture.
Ingredients
- Nonstick vegetable oil spray
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup creamy (smooth) natural peanut butter (made with only peanuts and salt)*
- 1/2 cup sugar
- Large pinch of salt
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose flour
- 1/3 cup blackberry jam ( *personal note: any jam works)
Preparation
- Spray bottom of 9-inch-diameter springform pan with nonstick spray (*I just use a rectangular glass Pyrex dish). Beat butter and peanut butter in large bowl until smooth, about 2 minutes. Add sugar and salt and beat until fluffy, about 2 minutes. Beat in vanilla. Add flour; beat on low speed just until blended.
- Transfer 1/3 cup dough to work surface. Shape into 1/2-inch-thick disk, place on plate (*don't press it onto the plate or it will be really hard to get off later), and freeze until hard, about 1 hour. Press remaining dough evenly over bottom of prepared pan. Spread jam over dough in pan, leaving 1/3-inch plain border. Refrigerate while dough disk freezes.
- Preheat oven to 350°F. Using large holes of box grater (*or the small holes on a hand grater- it doesn't matter), grate frozen dough evenly over jam. Bake shortbread until dough edge is deep golden and grated dough on top looks dry and baked through, about 50 minutes. Cool shortbread completely in pan.
- Release pan sides. Cut shortbread into wedges. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.
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