Laurel's Peanut Butter Shortbreads with Chocolate Ganache

4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
3 sticks (12 ounces) unsalted butter, softened
1 3/4 cups confectioners sugar
1 cup creamy peanut butter
1 1/2 tsp pure vanilla
6 oz bittersweet chocolate, chopped
1/2 cup heavy cream


Cookies

Preheat oven to 325 degrees. Line 3 baking sheets with parchment paper.

In a medium bowl, whisk flour with baking powder and salt.
Using a mixer, beat butter until creamy. Add confectioners' sugar and peanut butter and beat until light and fluffy. Add vanilla extract.
Beat in the dry ingredients at a low speed.

Divide dough into 3 portions and wrap in saran. Form into logs about 2 1/2 inches in diameter. Refrigerate until firm.

Slice logs 1/3 inch thick and arrange cookies 1 inch apart on baking sheets. Slightly flatten cookies with your fingertips. Bake one sheet in the upper and one sheet in the lower third of the oven for 20 minutes, or until just golden; shift the sheets top to bottom and front to back halfway through. Using a pestle or the bottom of a shot glass, gently make a 1 1/2 inch round indentation in the center of each baked cookie. Let cool on the baking sheets. Repeat with the remaining cookies.


Chocolate Ganache

Put the chopped chocolate in a medium heatproof bowl. In a small saucepan, bring the cream to a boil. Pour it over the chocolate and let stand until melted, then whisk until smooth. Let the ganache cool to room temperature, then spoon it into the cookie indentations.

Makes about 3 doz. cookies

I have to be honest, I got this from the 2003 issue of Food and Wine. I have made it many times and every time it is a hit!