My paternal grandfather passed away recently. He was a great lover of peanut butter before his doctor cut it from his diet, so I've created a new peanut butter cookie recipe in his honor. I did a shortbread because he considered people over 5'5" to be abnormally tall.
He switched to refried bean and mustard sandwiches once the peanut butter was banned. I'm still working on how to turn that into a cookie.
Recipe: Peanut Butter Shortbread for Grandpa Ed
These actually hold together a little better if you use at least part wheat flour, but a few relatives will be avoiding gluten at the memorial, so I adapted. I like to use the grind-it-yourself peanut butter, it's nice and thick and the oil doesn't separate.
yield ~4 dozen
2 cups oat flour
1 cup powdered sugar
3/4 tsp baking soda
1/4 tsp salt
1/2 cup cocktail peanuts (or cashews)
1 cup natural peanut butter
1/2 cup butter (1 stick), browned or simply melted
1/4 cup amaretto
1/4 cup honey
1 tsp vanilla
[up to 4 Tbsp water, as needed]
Preheat oven to 350F.
Combine dry ingredients and nuts in a food processor and pulse until nuts are roughly chopped. Add all remaining ingredients and process until well-combined, stopping at least once to scrape down the sides of the bowl. Mixture may look crumbly but should cohere when pinched together -- add water a tablespoon at a time until it does.
Transfer dough to a mixing bowl. Pinch off walnut-sized pieces [cookie scoop #60] and place on a parchment-lined baking sheet. Use a small cut-glass vase or candy bowl to press the dough into a 1/8" disk, repeat until the sheet is full, then trim up the edges with an offset spatula or pizza cutter. [I obviously turned them into squares.]
Bake ~12 minutes or until cookies are golden brown.