How do you avoid white chocolate seizing?
One of my favorite cookies is a butter cookie rolled very thin and decorated with colored white chocolate. But almost every time I add the food coloring to the white chocolate it seizes. I've had a couple of successes in the past, but more often failures. I've tried everything from adding butter and melting the chocolate with the food coloring to trying different brands of white chocolate. Anyone a white chocolate expert? I'd love some help so I can make some fun cookies for easter.