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Title: White Chocolate Shortbread
Categories: Dessert
Yield: 6 Servings
| 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 |
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. By "Rick Matejka" previous next