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.
Viernes favoritos y gracias por todas partes - My Blog
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Tuesday 14th of November 2017
What can I sub the butter for? We have dairy allergies.
Sunday 19th of November 2017
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.
Friday 14th of November 2014
Do these retain shape or do they expand? Would this recipe be ok for cut out cookies?
Saturday 15th of November 2014
Not much. I don't see why not.
Thursday 19th of December 2013
Looks another great recipe for the holidays
Friday 20th of December 2013
Thank you Aleesha! Merry Christmas!
Wednesday 18th of December 2013
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?
Friday 20th of December 2013
Of course, and no it is cold.