White Chocolate Shortbread Cookies
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
64
Spice
45
Sweetness
65
Sourness
46
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Salted Butter (softened)1 cup
SugarDirections:
1
Watch how to make this recipe
2
Special equipment: a pastry cutter and a 3- or 4-inch round or fluted cookie cutter Preheat the oven to 325 degrees F
3
Line baking sheets with parchment paper or baking mats
4
Cream the butter and sugar together
5
Sift in the flour and cornstarch and blend using a pastry cutter until the ingredients all come together
6
(If the mixture seems excessively dry, cut in 1 more tablespoon of butter--but only if you really need it
7
) Form the dough into a big ball, wrap in plastic wrap and refrigerate 20 minutes
8
Roll onto a lightly floured surface and cut into rounds with a 3- or 4-inch round or fluted cookie cutter
9
Place on the prepared baking sheets
10
Bake for 20 minutes
11
Do not allow the shortbread to brown; check your oven sooner if it runs hot
12
Let cool
13
Melt the chocolate in a bowl over a pan of boiling water, or in a microwave
14
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