Shortbread Snowflake Cookies
Author: 
Recipe type: Dessert
Cuisine: American
 
Ingredients
  • ¾ pound unsalted butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 3½ cups all-purpose flour
  • ¼ teaspoon salt
  • 6 to 7 ounces very good white chocolate
  • Colored sugars for decorating
Instructions
  1. Pre-heat the oven to 350 degrees F.
  2. With an electric mixer, beat together the butter and 1 cup of sugar on low speed until they are just combined.
  3. Add the vanilla.
  4. In a separate medium bowl, sift together the flour and salt, then add them to the butter sugar mixture.
  5. Mix on low speed until the dough starts to come together.
  6. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  7. Roll the dough ½-inch thick and cut with a 3 inch snowflake cookie cutter (you don’t want one with really pointy edges as the shortbread will get too brown; use one that has more rounded edges).
  8. Place the cookies on an ungreased baking sheet and bake for 20 to 25 minutes, until the edges just begin to brown. (If your cookies are less than ½ inch thick, they will cook more quickly. Play close attention as you don’t want the cookies to brown.)
  9. Allow to cool to room temperature.
  10. When the cookies are cool, place them on rack over a baking sheet.
  11. Put half the chocolate in the top of a double boiler and melt it over simmering water, stirring until smooth.
  12. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth.
  13. Stir vigorously until the chocolate is smooth and slightly cooled; stirring will make it glossier.
  14. Drizzle the chocolate over the cookies and sprinkle with colored sugars.
  15. Enjoy!
Recipe by NorCal Coupon Gal at http://norcalcoupongal.com/kitchen-mom-mondays-shortbread-snowflake-cookies/