Time: 2 hours 30 minutes
Complexity: easily
Servings: 36

Buttery shortbread cookies decorated with melted white chocolate and colorful sprinkles look charming. They're delicious and crumbly, a hit with both kids and adults. Instead of colorful sprinkles, you can use just one color to match your party theme.

Ingredients:

• 220 g + 2 tbsp softened butter + 1 tbsp as needed
• 1 cup of sugar
• 2 cups all-purpose flour, plus extra for dusting
• 1 cup cornstarch (incomplete)
• 230 g white chocolate, chopped into pieces
• Multicolored sprinkles for decoration
• Special equipment: ribbed cookie cutter with a diameter of 8–10 cm.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• Preheat oven to 160°C. Line baking sheets with parchment paper or baking mats.
Step 2
• Cream the butter and sugar together. Sift the flour and cornstarch into the butter mixture and blend with a pastry blender until all ingredients are incorporated. If the mixture seems too dry, add an additional 1 tablespoon of butter (but only if absolutely necessary). Form the dough into a large ball, wrap in plastic wrap, and refrigerate for 20 minutes.
Step 3
• On a lightly floured work surface, roll out the dough and cut out fluted circles. Place on prepared baking sheets. Bake for 20 minutes. Do not allow the shortbread cookies to brown. Let cool.
Step 4
• Melt the chocolate in a bowl over a pan of simmering water or in the microwave. Once the shortbread cookies have cooled, spoon a small amount of chocolate onto each cookie, spread it out, and decorate with colorful sprinkles! Let the chocolate set for an hour, then transfer to a container and cover tightly.

Votes: 2