Tuesday, December 8, 2009

Red Velvet Shortbread Cookies

I mentioned changing up a recipe a little bit for Red Velvet Shortbread Cookies in my National Cookie Day post. When I made them with the original recipe from Better Homes & Gardens, they were delicious, but hubby wasn't crazy about the cocoa aftertaste. It was better once the white chocolate went on, but I decided to play around with it a little. So instead of 2 Tbsp. unsweetened cocoa powder, I put 1 Tbsp. unsweetened cocoa and 1 Tbsp. hot chocolate mix. DELICIOUS!!! It tastes like the first batch I made but without the aftertaste. Hubby said they were perfect. Trust me, the original recipe is wonderful, but this just suits our tastes even more. Here is the recipe with my twist:

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.

Please don't mind the not-so-great dipping technique I used. I was short on white chocolate and had to maneuver the cookies around instead of just dipping. :) And I have decided that these are going to be the cookies I take to the Christmas Cookie Exchange I am hosting soon. I hope everyone likes them!!


  1. What a great substitution idea! I never would have thought of it! This recipe sounds great -- your Christmas Cookie Exchange guests sure are lucky! Speaking of which, I haven't received my invitation in the mail yet -- perhaps it got lost? You should probably resend.

  2. Those look and sound so good! I'm definitely going to keep this recipe so I can try them sometime.

  3. I love baking! These look awesome...a must try!