White-Chocolate Meltaways

These pressed cookies are filled with white chocolate and then dipped in a little more white chocolate to make an extra-sweet Christmas treat.

White-Chocolate Meltaways
Servings: 60 Yield: 5 dozen cookies Prep 15 mins Chill 15 mins Bake 375°F 6 mins

Ingredients

  • 1 cup unsalted butter, at room temperature
  • 1 egg
  • 3/4 cup confectioners' sugar
  • 2 1/4 cups all-purpose flour
  • pinch salt
  • 2 teaspoons vanilla
  • 12 ounces white baking chocolate, chopped, or white melting disks
  • 2/3 cup assorted nonpareils

Make It

1. Heat oven to 375 degrees F. Beat butter in medium-size bowl until creamy. Beat in egg. Add sugar, flour, salt, and vanilla; on low speed, beat until well blended.

2. Put dough into cookie press fitted with 1-inch sawtooth ribbon disk. Press into long strips on ungreased baking sheets. With floured knife, score strips every 1 inch.

3. Bake in 375 degrees F oven 6 minutes, until just browning around edges. Cut cookies along score lines; cool on rack.

4. Melt chocolate in small cup over simmering water, or microwave on high 2 minutes; stir until smooth. Spread 1/2 teaspoon melted chocolate on underside of cookie; top with another cookie, flat sides together. Repeat with remaining cookies. Refrigerate 5 minutes to set. Place nonpareils in dish. Dip 1/2 inch of end of cookie in remaining minutes to set. Place nonpareils in dish. Dip 1/2 inch of end of cookie in remaining chocolate, then in nonpareils. Place on waxed paper; refrigerate to set.