Monday, December 24, 2012

Red Velvet Shortbread Cookies

Twas the day before Christmas and all through the kitchen,
There was nothing to be stirred and the baker was itchin'.
The cookies were shipped to friends and family in tins,
But what to do now with leftover ingredients?
Cookies were nestled snug in the jar,
But what about something special for those near and not far?
With cocoa and sugar waiting for some mixing,
And chocolate with sprinkles ready for the fixin's.
A sweet shortbread cookie, a red velvet munchy,
Dipped in white chocolate and sprinkles and a little bit crunchy.

As much as I'd love to go on with the poem, I'm sure I'd either hurt my brain trying or just start blubbering something stupid.  Let's just quit before I embarrass us all.  But I do love these cookies, very festive and actually the easiest shortbread I've made.  Following Recipe Girl's recipe that I found on Pinterest, I used my food processor to make the dough, but it could be made in a bowl with a pastry blender to cut in the butter.  The food processor really brought the dough together in the consistency I really like for a shortbread, and the food really dispersed for a nice red velvet coloring.  I used my "special" high end cocoa from L.A. Burdick Chocolate for a rich chocolate flavor.  Dipped in white chocolate and decorated with holiday non pareils, these festive cookies would be a lovely addition to your holiday feast.  For a rolled out and cutter cut cookie, I was pleased with how quickly these were finished, so if you've been working straight up until the holiday, you still have time to get these done before your holiday events tonight and tomorrow, since you don't need to chill this dough--just make sure your butter is nicely chilled.  Use white chocolate chips in lieu of white chocolate melts and I'd bet you have the rest of the ingredients in your pantry now.  Make, share and enjoy the compliments from people thinking these took far longer than they really do.

Red Velvet Shortbread Cookies


1 1/4 cups flour
1/3 cup sugar
2 Tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup butter, cut into chunks and chilled cold
1 Tablespoon red food coloring
3 ounces white chocolate melts or white chocolate chips
1 1/2 teaspoons shortening, optional
festive sprinkles

In a food processor, combine flour, sugar, cocoa powder and salt.  Cover and pulse until combined.

Add butter and food coloring and pulse until mixture resembles fine crumbs, then process until mixture comes together in a clump.

Transfer dough to a lightly floured work surface and knead gently until smooth and uniform.

Roll dough to about 1/2 inch thickness and cut with a 2 1/2 inch cutter.  Arrange cut cookies about an inch apart on parchment or Silpat lined baking sheets.  Reroll scraps and repeat.

Bake at 325 degrees F for 20 to 25 minutes or until edges are crisp and centers are set.  Let cool on pans for 2 minutes before transferring to wire rack to cool completely.

While cookies cool, melt chocolate in microwave or a heavy saucepan (note: I used my Wilton Chocolate Pro Melting Pot), mixing in shortening if your chocolate is stubborn to temper.  Dip one edge of each cookie in melted chocolate then in a bowl of festive sprinkles.  Place on waxed paper lined pans until chocolate sets.


Store in an airtight container until enjoyed.

Makes 3 1/2 dozen cookies.

Happy Baking,
The Cookie Princess

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