White Chocolate Shortbread Cookies

1. 1

   Special equipment: a pastry cutter and a 3- or 4-inch round or fluted cookie cutter

2. 2

   Preheat the oven to 325 degrees F. Line baking sheets with parchment paper or baking mats.

3. 3

   Cream the butter and sugar together.

4. 4

   Sift in the flour and cornstarch and blend using a pastry cutter until the ingredients all come together.

5. 5

   (If the mixture seems excessively dry, cut in 1 more tablespoon of butter--but only if you really need it.)

6. 6

   Form the dough into a big ball, wrap in plastic wrap and refrigerate 20 minutes.

7. 7

   Roll onto a lightly floured surface and cut into rounds with a 3- or 4-inch round or fluted cookie cutter.

8. 8

   Place on the prepared baking sheets.

9. 9

   Bake for 20 minutes.

10. 10

    Do not allow the shortbread to brown; check your oven sooner if it runs hot.

11. 11

    Let cool.

12. 12

    Melt the chocolate in a bowl over a pan of boiling water, or in a microwave.

13. 13

    Once the shortbread cookies have cooled, spoon a little chocolate onto each cookie, spread it out and sprinkle over some sprinkles!

14. 14

    Allow the chocolate to harden for an hour before eating, storing or packaging.

* Per serving · 4 servings · Values may vary.

No additional tips available.