Preparation

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1. Melt the white chocolate per package instructions. Let it cool slightly. 

2. In a medium bowl, whisk the dry ingredients - flour, baking powder and salt in a bowl. 

3. Beat the butter and sugar in a large bowl with a mixer until light and fluffy till the mixture is creamy and well combined (takes about 2-3 minutes). Beat in the egg till well incorporated and mix in the vanilla.  

4. Beat in the melted white chocolate. Beat in the flour mixture at low speed until just combined. It is a sticky dough. 

5. Divide the dough into 2 large disks, wrap in plastic wrap and refrigerate until firm. 

6. Position racks in the upper and lower thirds of the oven and preheat oven to 350 degrees Fahrenheit.

7. Roll out the dough on a floured surface until 1/4 inch thick. Cut out cookies using your choice of cookie cutter. Arrange 1 1/2 inches apart on baking sheets lined with parchment paper or silicone mats. Freeze for 5 minutes before baking. 

8. Gather the dough scraps, refrigerate until firm, reroll and repeat. 

9. Bake, switching the pans halfway through, until the cookies are firm and the edges are light brown, 11 -13 minutes. Let them cool for 5 minutes on the cookie sheets before transferring to the racks to cool completely.

10. Decorate the cookies with royal icing - recipe for here. 

11. Sprinkle with nonpareils. Let set, about 1 hour. 

12. Arrange on a platter and serve. 

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Tips: 

• My preferred method to melt chocolate is to microwave chopped chocolate in the microwave in 30 second intervals and stirring. I used Ghirardelli white chocolate bar and it took about 1 1/2 to 2 minutes. 

• Use additional flour to dust the work surface when rolling the dough as this cookie dough is quite sticky.

• Dust the cookie cutter in flour to help the dough release easily.

• For decorating, I used the egg free version of the royal icing recipe. It uses light corn syrup and I was quite pleased a how well it turned out.