Remember my White Chocolate Christmas Cookies? I made those and these at the same time, but kept in an airtight container they stayed just as good and tender as freshly made cookies.
My favourites are the clocks. And the “Keep Calm And….” cookies 🙂
White Chocolate Sugar Cookies
- 2 ¼ cup all purpose flour
- 1 tsp. baking powder
- ¼ tsp. salt
- ½ cup butter, softened
- 1/3 cup sugar
- 1 egg
- 1 tsp. vanilla extract
- 6 oz. white chocolate
Preheat oven to 350 degrees. In small saucepan over low heat, melt the white chocolate and set aside. In small bowl, whisk together the flour, baking powder and salt (so they’re well combined) and set aside.In large mixer bowl beat butter and sugar until creamy. Blend in egg and vanilla extract. Beat in melted white chocolate. Gradually beat in flour mixture until soft dough forms. Shape dough in ball; flatten to 3/4″ thickness. Wrap in plastic wrap; refrigerate 15 minutes* until firm.On lightly floured surface, roll out dough to desired thickness. Bake until edges are golden. Let stand 2 minutes. Remove from cookie sheets and cool completely.*Note: You MUST be able to roll and cut the dough after the 15 minute refrigeration time, or it will set up too much and won’t roll out well. This dough is a dream to work with. You’ll love it.
I covered all of them with white fondant, then painted on with edible powder coloring and edible pen.
There is a cookie with Keep Calm and Take a Mustache, and we actually had few mustaches, the kids loved to wear them as a party accessory. They looked funny 😀