White Chocolate Sugar Cookies

Ingredients:

• 1 bar (100 g) white chocolate, chopped
• 2 and 3/4 cups of premium flour, plus extra for work
• 0.5 tsp baking powder
• 0.5 tsp salt
• 220 g unsalted butter, room temperature
• 0.5 cups of sugar
• 1 large egg
• 1 tsp vanilla extract
• Royal icing, for decoration
• Festive nonpareil for decoration

Preparation:

1. Place the chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted, about 2 minutes. Let cool slightly. In a medium bowl, whisk together the flour, baking powder, and salt.
2. In a large bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, 3-5 minutes. Beat in the egg. Stir in the melted white chocolate, then the vanilla extract. Reduce the mixer speed to low and beat in the flour mixture in three additions. Divide the dough in half and place it on 2 pieces of plastic wrap, forming discs; wrap and refrigerate for at least 2 hours or overnight.
3. Position racks in the upper and lower thirds of the oven; preheat to 350°F (175°C). Line 2 baking sheets with parchment paper. Roll out the dough on a floured surface to a thickness of 0.5 cm. Using a 3- to 3-inch cookie cutter, cut out shapes. Place them 1 cm apart on the prepared baking sheets. Freeze until the dough hardens, about 10 minutes. Gather the scraps and refrigerate until the dough hardens, then remix, cut out more cookies, and freeze.
4. Bake, rotating the baking sheets halfway through, until the cookies are firm and the edges are golden brown, 12 to 15 minutes. Let cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
5. Decorate the cookies with royal icing. Sprinkle with nonpareils. Let set for 1 hour.