• prep: 1 hr
• cook: 1 hr 30 min
• total: 2 hr 30 min

servings:

Made from equal parts butter and peanut butter, these shortbread wafers are ultra-crunchy and salty-sweet—perfect for sandwiching with whipped peanut butter creme. They’re best made with commercial peanut butter, which makes the dough and filling easy to handle.

• 2 cups (9 ounces) all-purpose flour, such as Gold Medal, plus more for dusting
• 6 tablespoons (3 ounces) unsalted butter, creamy and soft—about 68°F
• 1/3 cup (3 ounces) creamy peanut butter, such as Skippy
• 1 cup (7 ounces) sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon Diamond Crystal kosher salt (half as much if iodized)
• 2 large egg whites (1/4 cup (2 1/4 ounces))
• 6 tablespoons | 3 ounces unsalted butter, creamy and soft—about 68°F
• 1/3 cup | 3 ounces creamy peanut butter, such as Skippy
• 1 tablespoon | 3/4 ounce honey
• 1 teaspoon vanilla extract
• 1 cup | 4 ounces organic powdered sugar, sifted

Click Here For Step-By-Step Instructions