White Chocolate Shortbread Recipe

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.

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.

Pat the dough evenly into the prepared pan.

Using the tip of a sharp knife, score the dough into eight equal triangles.

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.