White Chocolate Shortbread Cookies

Total Time:
2 hr 10 min
Prep:
5 min
Inactive:
1 hr 40 min
Cook:
25 min

Yield:
36 cookies
Level:
Easy

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
Watch how to make this recipe.
  • Special equipment: a pastry cutter and a 3- or 4-inch round or fluted cookie cutter

  • 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.


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    This recipe is featured in:

    Ultimate Baking Guide