Just one more! Did you see it coming? The best of both worlds: Peanut Butter and Chocolate Stripy Shortbread. Dreams do come true.
If you have been following along, then you already have a log of chocolate shortbread and peanut butter shortbread in your freezer or fridge, and this will be a synch. If not, this may take a while… You will need ½ of each of the chocolate and peanut butter shortbread recipe. (Each recipe makes enough for 2 logs. When you make them, form the dough into one log, for slice and bake, and one disk for stripy. Or, you could do two disks for two batches of stripy cookies.) If you already have a log, you can roll that out, too. A disk is just a bit easier to get going.
This is less of a recipe as it is assembling instructions. It is not unlike making a sandwich, just a bit more labor incisive.
Peanut Butter and Chocolate Stripy Shortbread
½ recipe peanut butter shortbread
½ recipe chocolate shortbread
1 egg white (leftover from making the shortbread)
1 teaspoon water
Roll out each of the peanut butter and chocolate shortbread dough into a 5 x 10 inch rectangle.
Brush each side with the egg white mixed with water, and sandwich the dough together.
Cut the dough in half, so you have two 5 x 5 inch squares, and then in half again, to make four 5 x 2 ½ inch strips.
Stack the strips, brushing the egg white mixture between the layers as you go.
Wrap tightly in plastic wrap and refrigerate until firm, about an hour. (You can skip this step if your dough it still cool and very firm. If it is a bit warm and/or soft, this will make it much easier and prettier to slice.)
Preheat the oven to 350° F., and line your cookie sheets with parchment paper or silpat. Slice dough into ½ inch thick slices and bake for about 10 minutes, rotating the pan ½ though baking, until slightly brown at the edges. (You may want to trim up your stacked dough, to make it a bit more rectangular. If you are like me, the less perfect edges are reserved for the chef (you!).