Red Velvet Shortbread Cookies
Red velvet shortbread cookies dipped in melted white chocolate and finished with festive sprinkles.
Equipment
- Oven
- Food Processor
- 1 1/2-inch round cutter
- Cookie sheet
- Wire Rack
- small heavy saucepan
- waxed paper
Ingredients
Ingredients
- 1 1/4 cupsall purpose flour
- 1/3 cupgranulated white sugar
- 2 tablespoonsunsweetened cocoa powder
- 1/4 teaspoonsalt
- 1/2 cup 1 sticksalted butter, (cold) cut up into chunks
- 1 tablespoonred food coloring
- 1 teaspoonred velvet emulsion check Amazon
- 3 ounceswhite chocolate with cocoa butter, coarsely chopped
- 1 1/2 teaspoonsshortening
- festive sprinkles
Instructions
Instructions
- Preheat the oven to 325°F (163°C).
- In a food processor, add 1¼ cups all-purpose flour, ⅓ cup granulated white sugar, 2 tablespoons unsweetened cocoa powder, and ¼ teaspoon salt. Cover and pulse several times until the dry ingredients are evenly combined.
- Add ½ cup (1 stick) cold salted butter (cut into chunks), 1 tablespoon red food coloring, and 1 teaspoon red velvet emulsion to the processor. Pulse with short on/off turns until the mixture first looks like fine crumbs, then continue pulsing until the mixture begins to clump together into a dough. Scrape the bowl once or twice as needed.
- Turn the dough out onto a lightly floured surface. Knead gently a few times just until the dough is nearly smooth. Pat or roll the dough to a uniform ½-inch thickness.
- Using a floured 1½-inch round cutter, cut out cookies and place them 1 inch apart on an ungreased cookie sheet. Gather scraps, re-roll to ½-inch thickness, and cut additional cookies until all dough is used.
- Bake in the preheated oven for 20 to 25 minutes, or until the cookie centers are set. Transfer the cookies to a wire rack and let them cool completely to room temperature before decorating.
- Place 3 ounces white chocolate (with cocoa butter), coarsely chopped, and 1½ teaspoons shortening in a small heavy saucepan. Melt over very low heat, stirring constantly, until the mixture is smooth and fully combined. Remove from heat.
- Dip half of each cooled cookie into the melted white chocolate, letting excess chocolate drip back into the pan. Place dipped cookies on waxed paper or a wire rack. Immediately sprinkle with festive sprinkles while the chocolate is still wet.
- Let the dipped cookies sit until the chocolate is fully set. Store once set.
Notes
I make the dough using a food processor, which is easiest because it takes a bit of processing to allow the crumbs to clump together and become the proper consistency for rolling. If you’d like to try the hand-mixing method: In a medium bowl, stir together flour, sugar, cocoa powder, and salt. Using a pastry blender, cut in butter, food coloring and emulsion until mixture resembles fine crumbs and starts to cling together (it will take a while for the dough to come together). Form mixture into a ball, kneading until smooth.
I use gel paste food coloring to color my cookies (instead of the liquid food coloring). It’s more concentrated, and you can add more of it to get a deeper color without adding liquid to the mixture. Don’t overdo it though, or you’ll end up with red stained fingers as you eat your cookies!
For storing:Place the 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.
These cookies are a shortbread-type cookie and not a really sweet cookie. They have a hint of the red velvet flavor that you might be hoping for. I’d say they are more of a pretty cookie… and the white chocolate drizzle helps make them sweeter and more festive.
I use gel paste food coloring to color my cookies (instead of the liquid food coloring). It’s more concentrated, and you can add more of it to get a deeper color without adding liquid to the mixture. Don’t overdo it though, or you’ll end up with red stained fingers as you eat your cookies!
For storing:Place the 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.
These cookies are a shortbread-type cookie and not a really sweet cookie. They have a hint of the red velvet flavor that you might be hoping for. I’d say they are more of a pretty cookie… and the white chocolate drizzle helps make them sweeter and more festive.