3/4 c. (1 1/2 sticks) butter, room temperature
1/2 c. confectioners' sugar
1/3 c. chunky peanut butter
1 1/2 c. all-purpose flour

ICING:

1/2 c. semi-sweet chocolate chips
1 tsp. vegetable shortening

Preheat oven to 300 degrees. In large bowl, combine butter, sugar and peanut butter with electric mixer until creamy. Beat in 1 cup of flour with spoon, stir in enough of the remaining flour to make dough clump up. Gather into a ball.

Divide into thirds and shape each into a ball. Between pieces of waxed paper, roll each ball into a 5 inch patty, 3/16 inch thick. Transfer to an ungreased cookie sheet. With a fork, prick patties to mark into 6 wedges. With back of fork, press patties around top edges.

Bake 40-45 minutes until firm and lightly browned. With a knife, cut shortbread into wedges while still warm but do not separate. Allow to cool completely on cookie sheets. Makes 18 wedges.