In a large mixing bowl, cream together ½ cup of unsalted butter and ½ cup powdered sugar until pale and fluffy, about 3-5 minutes. Beat in one egg and one teaspoon of vanilla extract until well combined.

Gradually add 1 cup of all-purpose flour to the butter mixture, mixing until just combined. The dough should be smooth and pliable.

Transfer the cookie dough into a piping bag fitted with a round or star tip. On a baking sheet lined with parchment paper, pipe desired shapes, leaving space between each cookie.

Preheat your oven to 350°F (175°C). Bake for 15-20 minutes, until the edges are lightly golden.

Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Melt 6 ounces of white chocolate until smooth. Sandwich two cookies together with melted white chocolate, letting it ooze slightly out of the edges. Let set at room temperature for about 30 minutes.