Prep 15 mins
Cook 15 mins
Buttery, tender shortbread studded with morsels of creamy white chocolate. Dunk these into hot chocolate or tea!
- 3⁄4 cup butter, softened
- 3⁄4 cup powdered sugar
- 3⁄4 teaspoon vanilla extract
- 1 1⁄3 cups flour
- 3 tablespoons cornstarch
- 1⁄8 teaspoon salt
- 1⁄2 cup white chocolate chips, chopped in half
- 3 tablespoons granulated sugar, for sprinkling
- Preheat oven to 350°F.
- In a large bowl, using an electric mixer on medium speed, cream the butter, powdered sugar, and vanilla until light and fluffy; scrape down sides of bowl as needed.
- Reduce mixer speed to low; gradually blend in the flour, cornstarch, and salt; blend well. Gently stir in the chocolate chips.
- Pat dough into an ungreased 15x10x1" jelly-roll pan; sprinkle with sugar.
- Bake 15-20 minutes, or until edges are pale golden. Immediately cut into strips, diamonds, or squares; remove from pan when cool.
- Store airtight.
I made these on a whim. Had some friends over and the urge to bake and pulled out some ingredients from the cabinet. I logged onto Recipezaar to look for a recipe that uses the majority of ingredients that I had on hand and let me tell you. I found this recipe and made it. It was quick and easy, but the end result was absolutely fantastic. We kept sneaking into the fridge to get another piece and another. I mean the texture is so crumbly and good. But the white chocolate is what put it over the edge. Will be making this again during the holiday season to show off! Oh, one change I did make was I used 2 sticks of butter. Pure accident, but still came out great!