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1
Position racks in top third and bottom third of oven and preheat to 325F.
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2
Line 2 large baking sheets with parchment paper.
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3
Sift first 5 ingredients into medium bowl.
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4
Using electric mixer, beat butter in large bowl until fluffy.
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5
Beat in powdered sugar.
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6
Add dry ingredients and beat until well blended.
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7
Gather dough into ball; divide into 3 equal pieces.
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8
Place 1 dough piece close to each end of 1 prepared sheet.
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9
Place third piece in center of second prepared sheet.
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10
Using moistened fingertips, press each dough piece to 7-inch-diameter round.
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11
Using small sharp knife, mark each round into 8 wedges.
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12
Press fork tines around edge of each to make notched design.
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13
Bake shortbread 12 minutes.
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14
Reverse sheets.
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15
Bake until shortbread looks dry and feels firm to touch, about 12 minutes longer.
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16
Cool on sheets on racks.
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17
Cut shortbread into wedges along marked lines.
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18
Transfer wedges to work surface.
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19
Place white chocolate in metal bowl set over saucepan of barely simmering water.
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20
Stir until chocolate is melted and smooth.
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21
Place bittersweet chocolate in another bowl set over same simmering water.
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22
Stir until melted and smooth.
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23
Fit 2 pastry bags with 1/8-inch plain tips; spoon white chocolate into 1 and dark chocolate into other.
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24
Or, spoon chocolate into 2 small plastic bags (cut off 1 tip from each bag).
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25
Pipe chocolates decoratively over cookies.
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26
Let stand until chocolate sets, about 1 hour.
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27
(Can be made 2 days ahead.
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28
Store airtight in single layers between sheets of waxed paper.)
