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

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]


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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  1. Phoebe

    December 12th, 2013 at 3:56 pm

    These look delicious and will add a beautiful color to a cookie platter. One question, could I roll the dough into a log and slice the cookies? We don’t have the best luck rolling dough and using cookie cutters.

  2. bakedbree

    December 14th, 2013 at 5:17 pm

    Probably, but you would have to chill it for a few hours so that it is hard enough to slice.

  3. Jean

    December 12th, 2013 at 7:33 pm

    Bree, what is the model number of your red food processor? I’m very interested in that size. There’s one red one at the Sur la Table website, but I’m not positive that’s yours! Thanks!

  4. bakedbree

    December 14th, 2013 at 5:16 pm

    It is MP-107. https://www.cuisinart.com/parts/food_processors/mfp-107.html

  5. Georgia @ The Comfort of Cooking

    December 13th, 2013 at 6:47 pm

    These are gorgeous, Bree! Such a colorful and festive Christmas cookie. I love ’em!

  6. bakedbree

    December 14th, 2013 at 5:15 pm

    Thank you Georgia! These were a hit!

  7. Linda

    December 15th, 2013 at 1:39 am

    Great idea! Love the looks and how easy they are to prepare using a food processor. Thanks, Bree.

  8. bakedbree

    December 15th, 2013 at 8:51 pm

    You are welcome!

  9. Sue

    December 18th, 2013 at 1:51 pm

    These look very good. I don’t have a large enough food processor but I do have a large Kitchen Aid Stand Mixer. Do you think I could use the mixer to make the recipe? Also is the butter softened at all?

    Thanks!

  10. bakedbree

    December 20th, 2013 at 9:33 am

    Of course, and no it is cold.

  11. Aleesha Banks

    December 19th, 2013 at 5:49 am

    Looks another great recipe for the holidays

  12. bakedbree

    December 20th, 2013 at 9:30 am

    Thank you Aleesha! Merry Christmas!

  13. Esther

    November 14th, 2014 at 8:02 pm

    Do these retain shape or do they expand? Would this recipe be ok for cut out cookies?

  14. bakedbree

    November 15th, 2014 at 8:53 pm

    Not much. I don’t see why not.

  15. Bianca

    November 14th, 2017 at 1:38 am

    What can I sub the butter for? We have dairy allergies.

  16. bakedbree

    November 19th, 2017 at 10:45 pm

    Earth Balance? A shortbread cookie is butter based, so I would use something very similar. I wouldn’t use coconut oil, I think the texture would be off.

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