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


Prep Time: 15 mins
Total Time: 36 mins
Servings: 5 dozen cookies

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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
Directions
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.