This Peanut Butter Honey Shortbread Cookie recipe makes the best cookies ever! Simple with just a handful of ingredients so it’s super quick and easy to make. Plus it’s eggless so you can eat all the cookie dough you want!
Hello friend, let’s have a little chat today. Why don’t you take a seat? Want some coffee? Or rather a hot cocoa?
Here you go. All comfortable? Great!
Let’s talk about life. Has it been treating you well? I’ve been a bit stressed lately if I’m honest.
Stressed about Christmas. Stressed about family. About my baby. About money (who isn’t?) and responsibility and time.
Stressed about laundry (trust me, it’s a thing).
And about blogging.
Yes, blogging. See, when I started off I didn’t do my research properly, I just sort of dived in.
Maybe call it “training on the job” and as I’m approaching the six months mark (4th of January, mark it in your calendar!) I’ve come to realize that I could have done a lot more in advance.
I could have learned how to use my camera properly.
I could have studied more about food photography (though I’m catching up on that!).
Also, I could have researched food writing, recipe writing, cooking, trends during the year, editorial calendars and actually read through every last one of Pinch of Yum’s income reports.
Did I do it? Mostly no. Do I regret it? Maybe. Can I change it? Definitely not.
Over the past week or so I had to accept that success doesn’t happen overnight.
That I could have prepared myself much better and still would have had to do my “training on the job”, albeit from a little more informed position.
That I probably need to invest some more into research and skill improvement.
That I most likely need to overthink my posting schedule. Get organized. Make a schedule. Think less about what recipes are trendy right now and decide more intuitively.
But you know what? No matter how organized I am, how well-planned my schedule is and how much I’ve worked in advance – life happens. It happens every day, all the time and sometimes we can’t take everything into account.
Like me counting on working all day yesterday when my in-laws called Saturday noon to announce themselves visiting all Sunday.
Did I freak out? Yes. Was I terribly stressed and moody? Possibly. Was it necessary? Probably not. Was it good for my health (and my marriage… Oops!)?
I don’t think so.
It’s Christmas time. Time for coziness, love and Andy Williams. To have a heart-to-heart with a friend (you!) while sipping hot cocoa and eating delicious cookies.
Thanks for listening, I really needed that shoulder to lean on.
Life can be pretty exhausting at times, but it’s much easier to go through it with some lovely people.
So here’s from me to you: Thanks for believing in Savory Nothings with me. Thanks for reading my ramblings, however incoherent they might be.
And thanks for being a virtual friend, you make my days!
And now that I’ve gone all sentimental on you – let’s make some cookies together.
The best part? We can eat all the cookie dough we want while you tell me about your troubles (or non-troubles!) because these cookies are completely eggless, delicious and well, there’s peanut butter in them.
Sending virtual hugs your way!
Oh and P.S: This is post #100! *insert happy dance here*
Peanut Butter and Honey Shortbread Cookies Recipe
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Ingredients
- 2/3 cups butter 150g
- 1/2 cup creamy peanut butter 125g, crunchy works too!
- 1/4 cup sugar 50g
- 1/4 cup liquid honey 85g
- 2 3/8 cups all-purpose flour 295g
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Place butter in a microwave safe bowl and microwave until just starting to melt. Add peanut butter and whisk together until smooth. Whisk in sugar and honey until well combined. Stir in flour and push together into a soft dough.
- Sprinkle a surface with sugar and place dough on it. Sprinkle the top of the dough with sugar as well and roll out to about 1/3 inch (0.75cm) thick. Either cut into fingers or cut into shapes with cookie cutters.
- Make sure all cookies are sprinkled with sugar once transferred to the baking sheet and bake for 10 minutes or until edges are just starting to get golden. Cool on the baking sheet (the cookies will still be very soft when they come out of the oven!) before transferring to a wire rack.
- Keep them in an air-tight cookie jar for about 2 weeks.
