Shortbread Squares

These buttery cookie bars have bites of sweet pomegranate arils and velvety white chocolate chips. A drizzle of more white chocolate and a sprinkle of bright red arils make them a pretty dessert to serve and share.

Instructions

Line an 8-by-8-inch baking pan with parchment paper so that some of the paper sticks out above the top edge of the pan by at least a ½-inch.

Use an electric hand mixer or a stand mixer to cream the butter and powdered sugar in a medium bowl. Start on low speed, increase to medium high, and mix until smooth and spreadable, about 2 minutes.

Add the salt, vanilla, and flour. Mix on medium, until the dough turns from dry and crumbly to a cookie dough that holds together when pressed between your fingers, about 2 minutes.

Press the cookie dough into the prepared pan in an even layer that reaches the corners and sides of the pan. Press 2 tablespoons of the white chocolate chips and 1 ½ tablespoons of the pomegranate arils into the top of the cookie
dough, dotting the top evenly with each.

Place the pan in the refrigerator to chill for 15 minutes while you preheat the oven to 350°F.

Bake the cookie bars for 30 to 35 min, until the edges are golden brown, and the center is firm.

Let cool for 10 minutes, then use the parchment paper to lift the shortbread out of the baking pan and place it on a cutting board. Let cool completely, about 30 minutes.

Place the remaining white chocolate chips in a microwave safe bowl. Heat in 15-second intervals, stirring between each, until melted and smooth.

Cut the shortbread into 12 bars. Drizzle the bars with the melted white chocolate and sprinkle with the remaining pomegranate arils.

Let sit until the chocolate is set, about 15 minutes, and serve.