Categories: 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
Directions
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Preheat the oven to 325 degrees.
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Line baking sheets with parchment paper or baking mats.
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Cream the butter and sugar together.
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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.)
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Form the dough into a big ball, wrap in plastic wrap and refrigerate 20 minutes.
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Roll onto a lightly floured surface and cut into rounds with a 3- or 4-inch round or fluted cookie cutter.
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Place on the prepared baking sheets.
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Bake for 20 minutes.
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Do not allow the shortbread to brown; check your oven sooner if it runs hot.
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Let cool.
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Melt the chocolate in a bowl over a pan of boiling water, or in a microwave.
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Once the shortbread cookies have cooled, spoon a little chocolate onto each cookie, spread it out and sprinkle over some sprinkles!
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Allow the chocolate to harden for an hour before eating, storing or packaging.