| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts, Chocolate | 6 | Servings | ||
INGREDIENTS
| 4 1/2 | oz | Coarsely chopped white chocolate |
| 1/4 | lb | Unsalted butter, at room temperature |
| 1/4 | c | Firmly packed dark brown sugar |
| 1 | c | Plus 2 tbsp flour, sifted |
INSTRUCTIONS
FROM: DEREK MADDOX One of our family's favorite cookies is shortbread. It's easy to make, and VERY easy to eat. This recipe also includes white chocolate -- what more could you ask for. I was going to make this shortbread tonight, but discovered that someone has eaten all my white chocolate! I haven't determined the culprit yet, but my 7-year old son is my number one suspect! 1. Preheat oven to 400 deg F. Lightly butter a 9-inch pie pan (or your favorite shortbread mold). Using a food processor fitted with a metal blade, chop the white chocolate using on-off pulses, until it resembles coarse meal. 2. Using an electric mixer set at medium speed, cream the butter with the sugar in a large bowl until smooth. Beat in the flour. Stir in the chopped white chocolate. 3. Pat the dough evenly into the prepared pan. Using the tip of a sharp knife, score the dough into eight equal triangles. 4. Bake the shortbread until light golden in color, about 30 minutes. Transfer in the pan to a wire rack to cool slightly. Remove the shortbread from the pan and cool completely on the wire rack. Store in an airtight container at room temperature.
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