Red Velvet Shortbread Cookies

Red Velvet Shortbread Cookies

I saw these cookies on a blog I frequent and thought they were so pretty and yet maybe not too difficult. I made a double batch and they were easy and also some of the most beautiful cookies I've ever made. I do think I like my shortbread cookies more sugary than this recipe and so I may try a different version next year, but these are wonderful! The below is posted from her blog and linked in the link.

http://www.recipegirl.com/2007/12/09/red-velvet-shortbread-cookies/

RED VELVET SHORTBREAD COOKIES

1 1/4 cups all-purpose flour
1/3 cup sugar
2 Tbsp. unsweetened cocoa powder
1/4 tsp. salt
1/2 cup butter, cut up
1 Tbsp. red food coloring
3 ounces white chocolate (with cocoa butter), coarsely chopped
1 1/2 tsp. shortening
festive sprinkles

1. Preheat oven to 325 degrees F. In a food processor, combine flour, sugar, cocoa powder, and salt. Cover and process with on/off turns until combined. Add butter and red food coloring. Process with on/off turns until mixture resembles fine crumbs. Then continue to process until mixture begins to clump together.

2. Scoop dough onto a lightly floured surface and knead 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 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. Dip half of each cookie into melted chocolate. If desired, sprinkle with festive sprinkles, nonpareils or chopped pistachios. Let stand on waxed paper until set.

Yield: About 24 cookies.

Cooking Tips:
*I made the dough using a food processor, which was easiest because it takes a bit of processing to allow the crumbs to clump together and become the proper consistency for rolling. If you’d like to try the hand-mixing method: In a medium bowl, stir together flour, sugar, cocoa powder, and salt. Using a pastry blender, cut in butter and food coloring until mixture resembles fine crumbs and starts to cling together (it will take a while for the dough to come together). Form mixture into a ball, kneading until smooth.
*I used gel paste food coloring to color my cookies (instead of the liquid food coloring). It’s more concentrated, and you can add more of it to get a deeper color without adding liquid to the mixture. Don’t overdo it though, or you’ll end up with red stained fingers as you eat your cookies!
*For storing: Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Source: Adapted from Better Homes and Gardens