Red Velvet Shortbread Cookies
You will need:
- 1 1/4 cups all-purpose flour
- 1/3 cup sugar
- 1 Tablespoon unsweetened cocoa powder
- 1 Tablespoon hot chocolate powder mix
- 1/4 teaspoon salt
- 1/2 cup butter, cut up
- 1 tablespoon red food coloring
- 3 ounces white chocolate (with cocoa butter), coarsely chopped
- 1 1/2 teaspoons shortening
- Finely chopped nuts, sprinkles, or nonpareils (optional)
1. Preheat oven to 325 degrees F. Combine flour, sugar, cocoa powder, hot chocolate powder, and salt. Add butter and red food coloring. Combine (by hand or food processor) until it resembles fine crumbs. Mix/process until mixture just forms a ball.
2. On a lightly floured surface, knead dough lightly until nearly smooth. Roll or pat dough to a 1/2-inch thickness. Using a floured 1-1/2-inch round cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Press scraps together and reroll.
3. Bake in the preheated oven for 20 to 25 minutes (20 worked perfect for me) or until centers are set. Transfer cookies to a wire rack; let cool.
4. In a heavy small saucepan, melt white chocolate and shortening over low heat, stirring constantly (honestly, I didn't add the shortening). Dip half of each cookie into melted chocolate. If desired, sprinkle with nuts or sprinkles. Let stand on waxed paper until set. Makes about 24 cookies.