Hi there, my white chocolate shortbread cookie loving friend!
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Wait… back up the train. You DO love white chocolate shortbread cookies, don’t you? Oh please say yes! This isn’t just ANY ordinary cookie. These were made with creamy butter that melts in your mouth, and I filled each of them with a dollop of light and fluffy blueberry buttercream. I’m even thoughtful of those of you watching your calories, using as little powdered sugar as possible. This lets the plump blueberries do the work of sweetening everything up.
Besides, I made these especially for you. OK, maybe I made ’em for my gluttonous, shortbread cookie loving self, too.
Please don’t judge me… just eat some white chocolate shortbread.
WHITE CHOCOLATE SHORTBREAD PREPARATION TIP
Shortbread cookies are supposed to be smooth and slightly creamy in texture. They shouldn’t be crumbly. Leave crumbly for things like crumb cake.
To make shortbread melt in your mouth and not in your hands, do not overwork the dough. This means, when you’re adding the flour to the butter, you need to be gentle and quick about it. The more you mix, the crumblier your shortbread will be.
The best method of incorporating flour into butter is to use a stand mixer fitted with a paddle attachment. If you don’t own a stand mixer, just use your clean hands. If you’ve ever made a pie crust from scratch, it’s the same principle. After the flour has been mixed in, you should still see some small pieces of butter in the dough.
If you look at the photo up there, you’ll see some tiny white specks. SOME of those are butter, and some are white chocolate. You want that kind of goodness in your mouth ASAP, don’t ya? Oh, and while you can clearly skip out on the blueberry buttercream icing if you want to save calories, it adds a pretty color and a wonderful pop of flavor to your bite sized treat.
So tiny in size that you can probably have two and your favorite pair of jeans won’t protest. How can you say no to that? Oh, and it’s made with blueberry puree, which is incredibly delicious, healthy, and easy to make! You can grab the recipe from my Pinterest board by CLICKING HERE, or the direct link is shown in the recipe, below.
Here’s the recipe for white chocolate shortbread happiness!
White Chocolate Shortbread with Blueberry Buttercream Icing
Buttery, delicious white chocolate shortbread cookies, topped with light, fluffy blueberry buttercream icing. Another great cookie recipe from ItsYummi.com
- 8 ounces unsalted butter, softened
- 4 ounces (about 1 cup) confectioner's sugar, sifted
- 1 tsp pure vanilla extract
- 10 ounces (2 1/4 cups) all-purpose flour
- 7 ounces white chocolate, finely chopped
- FOR THE ICING
- 4 ounces unsalted butter, softened
- 5-6 ounces (about 1 1/2 cup) confectioner's sugar, sifted
- 2 ounces fresh blueberry puree (more if thinner consistency is desired)
- FOR THE SHORTBREAD
- Line two baking sheets with parchment paper or silicone baking mats. Place butter, sugar and vanilla in a large mixing bowl and beat with an electric mixer, fitted with a paddle attachment, on high until very pale and creamy (at least 5-6 minutes). Add flour and mix on medium speed, until barely combined, then stir in white chocolate pieces with a spatula. Transfer dough to a clean, lightly floured surface and gently bring the dough together with lightly floured hands. Try not to over handle the dough as it will make your cookies crumbly. Split the dough into 2 equal pieces and roll into logs 1-2 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least half an hour, until firm.
- Heat oven to 325° F and remove dough from fridge. Slice 1/3 inch thick pieces of dough from the logs and place on the prepared trays, leaving at least 3/4 inch space between each cookie. Bake for 10-12 minutes or until cookies just start to turn golden. Take care not to overbake, as this will make them crunchier. Remove from the oven and cool on tray for 5 minutes, then transfer to a wire rack to cool completely.
- FOR THE ICING
- Place butter in a mixing bowl and beat with an electric mixer on high until smooth and fluffy. Gradually add confectioner's sugar, beating until combined. Add raspberry puree gradually, until you achieve your desired consistency and flavour. You want your icing to be stiff enough to hold it's shape but soft enough to spoon or pipe. Place icing into a pastry bag fitted with a small star tip. Pipe icing into the well on the top of each cookie. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
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