One of our family's favorite cookies is shortbread. It's easy to make, and Very easy to eat. This recipe also includes white chocolate - what more could you ask for. I was going to make this shortbread tonight, but discovered that someone has eaten all my white chocolate! I haven't determined the culprit yet, but my 7-year old son is my number one suspect!

1. Preheat oven to 400 deg F. Lightly butter a 9-inch pie pan (or your favorite shortbread mold). Using a food processor fitted with a metal blade, chop the white chocolate using on-off pulses, until it resembles coarse meal.

2. Using an electric mixer set at medium speed, cream the butter with the sugar in a large bowl until smooth. Beat in the flour. Stir in the chopped white chocolate.

3. Pat the dough evenly into the prepared pan. Using the tip of a sharp knife, score the dough into eight equal triangles.

4. Bake the shortbread until light golden in color, about 30 minutes. Transfer in the pan to a wire rack to cool slightly. Remove the shortbread from the pan and cool completely on the wire rack. Store in an airtight container at room temperature.