Ingredients

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 6 tablespoons confectioners' sugar
• 3 ounces white chocolate, melted and cooled
• 1 egg white
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon orange or lemon extract
• Pinch of salt
• 3/4 cup plus 2 tablespoons all-purpose flour

Instructions

1. Preheat oven to 350 degrees F. Cream butter and sugar until light. Beat in white chocolate, egg, extracts, and salt. Stir in flour to make a very soft dough. Dough should be soft but not runny. If necessary, refrigerate it for 5 to 10 minutes before piping it.
2. Place dough in a pastry bag fitted with a 1/2-inch round or star tip. Pipe dough onto ungreased baking sheets in 3/4-inch mounds, leaving at least 1 1/2 inches between cookies. Dough mounds will look like peaks. Cookies will flatten out in the oven.
3. Bake in the center of the oven for 8 to 9 minutes, or until cookies are just rimmed with light gold. Let cool on the cookie sheets for 1 minute, then remove to wire racks to cool completely.