Aero White Chocolate Shortbread
What you need
How to prepare
Using electric mixer, beat butter with sugar until light and fluffy; beat in vanilla. Stir in flour and cornstarch until well blended; stir in chocolate.
Divide dough into thirds. On floured work surface, roll each portion of dough into 8- x 1-inch (20 x 2.5 cm) log. Wrap in parchment paper and refrigerate for 1 to 2 hours or until firm.
Preheat oven to 325°F (160°C). Using serrated knife, slice logs into rounds, about 1/3-inch (8 mm) thick. Place on parchment paper–lined baking sheets, about 1 inch (2.5 cm) apart. Bake on top and bottom racks, rotating and switching pans halfway through, for 13 to 15 minutes or until set and lightly golden on the bottom. Let cool on racks. Store in airtight container.
Add dried cranberries or sour cherries and chopped pistachios for festive flair.
Make in advance
Dough can be made ahead and refrigerated for up to 5 days.