White chocolate shortbread

1 servings

Ingredients

Quantity Ingredient
4½ ounce Coarsely chopped white chocolate
½ pounds Unsalted butter, at room temperature
½ cup Firmly packed dark brown sugar
1 cup Plus 2 tablespoons flour, sifted

Directions

1. Position a rack in the center and preheat oven to 400 degrees F.

Lightly butter a 9-inch pie pan. 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.

Do ahead: The shortbread can be made up to 2 weeks in advance, or frozen up to 1 month.

Source: White Chocolate By Janice Wald Henderson Shared by: Debra Young From: Sharon Stevens Date: 09-28-95 (00:00) (164) Fido: Home Co

Related recipes