White Chocolate Shortbread Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 1/2 ounce: Coarsely chopped white chocolate,
1/4 lbs: Unsalted butter, at room temperature
1/4 cup: Firmly packed dark brown sugar,
1 cup: Plus 2 tbsp flour, sifted
Directions:
FROM: DEREK MADDOX
One of our familys favorite cookies is shortbread. Its 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 havent 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.
Source from luhu.jp
One of our familys favorite cookies is shortbread. Its 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 havent 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.
Source from luhu.jp