Crisp White Chocolate Chip Shortbread Recipes

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WHITE CHOCOLATE SHORTBREAD COOKIES



White Chocolate Shortbread Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h30m

Yield 36 cookies

Number Of Ingredients 6

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

Steps:

  • 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.

CRISP WHITE CHOCOLATE CHIP SHORTBREAD



Crisp White Chocolate Chip Shortbread image

Buttery, tender shortbread studded with morsels of creamy white chocolate. Dunk these into hot chocolate or tea!

Provided by JamesDeansGirl

Categories     Dessert

Time 30m

Yield 4 dozen

Number Of Ingredients 8

3/4 cup butter, softened
3/4 cup powdered sugar
3/4 teaspoon vanilla extract
1 1/3 cups flour
3 tablespoons cornstarch
1/8 teaspoon salt
1/2 cup white chocolate chips, chopped in half
3 tablespoons granulated sugar, for sprinkling

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, using an electric mixer on medium speed, cream the butter, powdered sugar, and vanilla until light and fluffy; scrape down sides of bowl as needed.
  • Reduce mixer speed to low; gradually blend in the flour, cornstarch, and salt; blend well. Gently stir in the chocolate chips.
  • Pat dough into an ungreased 15x10x1" jelly-roll pan; sprinkle with sugar.
  • Bake 15-20 minutes, or until edges are pale golden. Immediately cut into strips, diamonds, or squares; remove from pan when cool.
  • Store airtight.

Nutrition Facts : Calories 720.6, Fat 41.8, SaturatedFat 26.1, Cholesterol 94.5, Sodium 338.6, Carbohydrate 81.8, Fiber 1.2, Sugar 44.3, Protein 5.9

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