red velvet shortbread cookies recipe

Here we are, at week 12! Not to fear, there is still plenty of time before the holidays, but our cookie time to coming to a close.

My oldest son is red velvet obsessed. He asks for red velvet cake for his birthdays, orders red velvet doughnuts from Krispy Kreme when they are in season, and a red velvet cupcake doesn’t stand a chance around him. He loves red velvet. I made these red velvet cookies because I knew that he would love them, and I was correct in that assumption.

These shortbread cookies are a cinch to make – easy to roll out and all said and done, it took me about 45 minutes from start to finish. I used the new Ghirardelli white chocolate melts. I usually hesitate to use melts because I don’t think that they taste very good. Since this cookie only has a few ingredients, each one has to be really good. These melts not only melted and worked perfectly, they taste exactly like white chocolate should. I melt my chocolate and add a little vegetable oil. The oil helps the chocolate stay smooth and dry nice and shiny. I put mine in a squeeze bottle, but you could use a plastic bag and just cut a teeny teeny bit of the end off.

red velvet shortbread recipe

1 1/4 cups flour
1/3 cup sugar
2 Tablespoons cocoa powder
1/4 teaspoon salt
1/2 cup butter
1 Tablespoon McCormick red food color
4 ounces white chocolate melts
1 teaspoon vegetable oil

red velvet shortbread recipeAdd flour, sugar, cocoa, and salt to a bowl of a food processor. Pulse. (I got this little one from Sur la Table and I love it. It is the perfect size – 7 cups, and I use it almost every day.)

red velvet shortbread recipeAdd butter and food coloring. Pulse until the dough looks like crumbs.

red velvet shortbread cookiesRun until it forms a ball.

red velvet shortbread recipeTurn the dough out onto a lightly floured board.

red velvet shortbread recipeRoll out and cut with a small round cookie cutter.

red velvet cookiesBake in a preheated 325 degree oven for 12 to 15 minutes, or until the centers are set. Transfer to a rack and cool completely.

white chocolate drizzleMelt the white chocolate melts according to package directions.

white chocolate drizzle recipeAdd oil and mix until combined.

red velvet cookie recipeDrizzle chocolate over cookies. Let stand until set.

red velvet shortbread cookies

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Red Velvet Shortbread Cookies [Week 12 of 12 Weeks of Holiday Treats]

Preparation 2017-03-28T00:00:00+00:00
Cook Time 2017-03-28T00:00:00+00:00
Serves 1     adjust servings

Ingredients

  • 1 1/4 cups flour
  • 1/3 cup sugar
  • 2 Tablespoons cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1 Tablespoon red food coloring
  • 4 ounces white chocolate melts
  • 1 teaspoon vegetable oil

Instructions

  1. Add flour, sugar, cocoa, and salt to a bowl of a food processor. Pulse. Add butter and food coloring. Pulse until the dough looks like crumbs. Run until it forms a ball.
  2. Turn the dough out onto a lightly floured board. Roll out and cut with a small round cookie cutter.
  3. Bake in a preheated 325 degree oven for 12 to 15 minutes, or until the centers are set. Transfer to a rack and cool completely.
  4. Melt the white chocolate melts according to package directions. Add oil and mix until combined. Drizzle chocolate over cookies. Let stand until set.

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red velvet shortbread cookies