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.
Yields
6 Servings