Easter Cutouts; White Chocolate Sugar Cookies

Serves: Makes 4-5 dozen | Prep: 1 hr, 10 min | Cook: 5 min

Ingredients:

White Chocolate Sugar Cookies:
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup butter, room temperature
1 cup sugar
1 egg
2 tsp vanilla extract
4 oz white chocolate, grated
5 dozen mini chocolate covered eggs

Directions:
In a bowl sift flour, baking powder, and salt together.

In a mixing bowl fitted with a paddle attachment, cream butter and sugar together on medium speed, until smooth and creamy. Add egg and vanilla, beat, 2 minutes, scraping down the bowl as needed.  With the mixer on low speed, slowly add the flour mixture, mix just until combined. Add white chocolate, mix. Divide the dough in half, make into 2 disc, wrap in plastic wrap and place in the refrigerator to chill for at least one hour.

Preheat oven 350F/180C. Line 2-3 baking trays with baking paper.

Remove 1 disc from the refrigerator. Flour a work surface and rolling pin. Roll out ¼ inch thick, cut into shapes and place onto the prepared trays, 1 inch apart. Add mini chocolate covered eggs, bake 5-7 minutes.

Let cool, 5 minutes on the cookie sheet before transferring to a wire rack to cool completely. Continue with the next disc.

Keep cookies in an airtight container at room temperature for at least 1 week.

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Christmas Sugar Cookies with White Chocolate Topping
Blackberry Lavender Four Layer Cake with White Chocolate Buttercream
White Chocolate Coconut Truffles
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