| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 30 min |
| Yield: | 36 cookies |
Ingredients
- 2 sticks plus 2 tablespoons salted butter, softened, plus 1 tablespoon more if needed
- 1 cup sugar
- 2 cups all-purpose flour, plus more for flouring
- 1 scant cup cornstarch
- 12 ounces white chocolate (not almond bark), chopped
- Rainbow sprinkles, to decorate
Instructions
- 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.
Reviews
Made my first batch of these and before I did I read all the reviews. I decided to put all the butter to include that extra tablespoon in the batter. I also sifted the flour and and cornstarch and then mixed them together with a fork will they were blended. I used my mixer with the regular paddle and added the flour mixture to the creamed butter and sugar slowly. I then let it mix until it started to hold together and was well blended. I turned it out and formed the ball to refrigerate the dough as directed. I took the tip from one of the reviews and rolled the dough into a long log and cut my cookies at “fat” 1/4″ thickness. Oh, my gosh these really do melt in your mouth! YUMMY!
I made these today and they are wonderful. I added 2 tablespoons more butter and mixed with a dough hook. Using these for my Christmas cookie trays! Delicious!
Sane here very dry didn’t hold together
These are really dry and I even added more butter than what the recipe called for. And then the hardened chocolate as they cool just gives them a weird overall texture. Not a good recipe at all.
I didn’t even reach the point of rolling out the dough so I can’t give my experience with that.
However, I am writing to say my dough did not hold together at all even after adding more butter.
This could very well have been my fault because, after the fact, I realized I forgot to sift the dry ingredients into the butter & sugar. I used a mixer, which Ree did in the video, to blend the ingredients although the directions say use a pastry cutter.
Ree’s dough held together A LOT better than mine.
So let this serve as a “heads up” regarding the sifting.
Hopefully you will have better luck, especially since these cookies LOOK so “pretty” & different.
I notice that you usually just scoop your flour without aerating it (or stating that you do so off camera) first. Doesn’t that mean you actually use more flour than your recipes state?
I could not get this dough to roll out. It just fell apart. I ended up rolling in my hand and made balls. The flavor was good, but such a mess!
Yum , seriously the best shortbread cookie recipe I have ever made. This will be my go to cookie recipe for holidays. They melt in your mouth , 100% would recommend to anyone.
I made these for Christmas and put them in cookie boxes for friends and family. Great cookies! Everyone loves them.
really easy to make awesome cookie and they are really tasty too