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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

White Chocolate Shortbread Cookies Recipe

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This recipe for White Chocolate Shortbread Cookies is from Internet Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 sticks plus 2 tablespoons salted butter, softened, plus 1 tablespoon more if needed

1 cup sugar

2 cups all-purpose flour, plus more for flouring

1 scant cup cornstarch

12 ounces white chocolate (not almond bark), chopped

Rainbow sprinkles, to decorate
Directions:
Directions:
Preheat the oven to 325 degrees F. Line baking sheets with parchment paper or baking mats.
Cream the butter and sugar together. Sift in the flour and cornstarch and blend using a pastry cutter until the ingredients all come together. (If the mixture seems excessively dry, cut in 1 more tablespoon of butter--but only if you really need it.) Form the dough into a big ball, wrap in plastic wrap and refrigerate 20 minutes.
Roll onto a lightly floured surface and cut into rounds with a 3- or 4-inch round or fluted cookie cutter. Place on the prepared baking sheets. Bake for 20 minutes. Do not allow the shortbread to brown; check your oven sooner if it runs hot. Let cool.
Melt the chocolate in a bowl over a pan of boiling water, or in a microwave. Once the shortbread cookies have cooled, spoon a little chocolate onto each cookie, spread it out and sprinkle over some sprinkles! Allow the chocolate to harden for an hour before eating, storing or packaging.
Number Of Servings:
Number Of Servings:
36
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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