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.
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
Add 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.)
Add butter and food coloring. Pulse until the dough looks like crumbs.
Run until it forms a ball.
Turn the dough out onto a lightly floured board.
Roll out and cut with a small round cookie cutter.
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.
Melt the white chocolate melts according to package directions.
Add oil and mix until combined.
Drizzle chocolate over cookies. Let stand until set.