Crisp White Chocolate Chip Shortbread Recipes

CHOCOLATE CHIP SHORTBREAD

Steps:

• In the bowl of your stand mixer fitted with the paddle attachment mix the butter, sugar and vanilla together for 2 minutes. Turn the mixer to low and slowly add in the flour, mixing until just combined.
• Stir in the chocolate chips evenly.
• Transfer the dough to a zip-top bag and chill for at least 2 hours. Alternately, you can roll your dough out now and cut into shapes, and then chill the dough. Both methods are effective.
• Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
• Roll dough out into a large square, 1/3-inch thick. Cut the dough into squares using a knife, or you could use cookie cutters.
• Place on baking sheet and bake for 18-20 minutes.
• Transfer to a wire rack to cool completely.

WHITE CHOCOLATE SHORTBREAD COOKIES

Steps:

• Preheat the oven to 325 degrees F. Line baking sheets with parchment paper or baking mats.
• Cream the butter and sugar together. Sift in the flour and cornstarch and blend using a pastry cutter until the ingredients all come together. (If the mixture seems excessively dry, cut in 1 more tablespoon of butter--but only if you really need it.) Form the dough into a big ball, wrap in plastic wrap and refrigerate 20 minutes.
• Roll onto a lightly floured surface and cut into rounds with a 3- or 4-inch round or fluted cookie cutter. Place on the prepared baking sheets. Bake for 20 minutes. Do not allow the shortbread to brown; check your oven sooner if it runs hot. Let cool.
• Melt the chocolate in a bowl over a pan of boiling water, or in a microwave. Once the shortbread cookies have cooled, spoon a little chocolate onto each cookie, spread it out and sprinkle over some sprinkles! Allow the chocolate to harden for an hour before eating, storing or packaging.

CHAI CHOCOLATE CHIP SHORTBREAD

Steps:

• Place flour, sugar, cornstarch and latte mix in a food processor; pulse until blended. Add butter and vanilla; pulse until butter is the size of peas. Add almonds and chocolate chips; pulse until blended., Transfer to a lightly floured surface; knead until dough forms a ball. Divide dough into 6 portions; wrap separately. Refrigerate at least 30 minutes or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough into a 5-in. circle. Cut into 8 wedges. Place 2 in. apart on ungreased baking sheets., Bake 15-18 minutes or until edges begin to brown. Cool 1 minute before removing from pans to wire racks. Drizzle with melted chocolate; let stand until set. Store in airtight containers.

MINI CHOCOLATE CHIP SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, butter, sugar, and vanilla extract in a bowl until dough is smooth. Reserve 1/4 the chocolate chips; stir remaining chips into dough until evenly distributed. Roll dough into 24 small logs and place a baking sheet.
• Bake in preheated oven until slightly golden around the edges, 15 to 20 minutes. Cool in baking sheet for 10 minutes before removing to cool completely on a wire rack.
• Melt shortening in a small saucepan over medium-low heat; stir in reserved chocolate chips until melted, about 5 minutes. Dip cookies into chocolate and return to baking sheet. Refrigerate until firm.