December 19, 2009
Red Velvet Shortbread Cookies
Red Velvet Shortbread Cookies
Ingredients
1 1/4 cups all-purpose flour
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup unsalted butter, cut up and kept cold
1 tablespoon red food coloring
3 ounces white chocolate (with cocoa butter), coarsely chopped
1 1/2 teaspoons shortening
Finely chopped pistachios or colored sprinkles
Directions
Preheat oven to 325 degrees F. In a food processor, combine the flour, sugar, cocoa powder and salt. Cover and process with on/off turns until combined (pulse). Add the butter and red food coloring. Process with on/off
turns (pulse) until the mixture resembles fine crumbs. It is VERY important to just pulse at this stage, or the mixture will not turn into dough. Next, process until mixture just forms a ball.
On a lightly floured surface, knead dough lightly until nearly smooth. Roll or pat dough to 1/2 inch thick. Using a floured 1 1/2 inch round cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet or line with parchment paper. Press scraps together and reroll.
Bake in the preheated oven for 20 to 25 minutes or until center are set. Transfer cookies to a wire rack and let cool.
In a heavy small saucepan, melt the white chocolate and shortening over low heat, stirring constantly. Dip half of each cookie into melted chocolate. If desired, sprinkle with pistachios or sprinkles. Let stand on waxed paper until set. Makes about 24 - 30 cookies.
To store: 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.
posted by Tony Nasello on 12/19/2009 3:54:55 PM
