Zutaten für Crisp White Chocolate Chip Shortbread
- 1 cup (2 sticks) unsalted butter, softened
- Powdered Sugar
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- Cornstarch
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- Granulated Sugar
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Zubereitung von Crisp White Chocolate Chip Shortbread
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the vanilla extract.
- Gradually add the flour and salt, mixing until just combined. Be careful not to overmix.
- Stir in the white chocolate chips.
- Roll the dough into a 1-inch thick log. Wrap tightly in plastic wrap and chill for at least 30 minutes (or up to 2 hours).
- Slice the chilled dough into 1/2-inch thick rounds.
- Place the cookies onto the prepared baking sheet, leaving some space between each.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
177g
Fat
130g
Carbs
27g
