Preheat oven to 325 degrees F. In a food processor, combine
flour, sugar, cocoa powder, and salt. Cover and process with
on/off turns until combined. Add butter and red food coloring.
Process with on/off turns until mixture resembles fine crumbs.
Then continue to process until mixture begins to clump together.
2. Scoop dough onto a lightly floured surface and knead lightly
until nearly smooth. Roll or pat dough to a 1/2-inch thickness.
Using a floured 1-1/2-inch round cutter, cut out dough. Place
cutouts 1 inch apart on an ungreased cookie sheet. Press
scraps together and reroll.
Bake in the preheated oven for 20 to 25 minutes or until centers
are set. Transfer cookies to a wire rack; let cool.
4. In a heavy small saucepan, melt white chocolate and
shortening over low heat, stirring constantly. Dip half of each
cookie into melted chocolate. If desired, sprinkle with festive
sprinkles, nonpareils or chopped pistachios. Let stand on waxed
paper until set.
Originally Submitted
7/8/2015
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