I’m on a shortbread kick the past few Christmases. I guess it’s because I’m just learning now all the things you can do with it. Last year it was fun putting the rosemary in it- loved it! This year, I saw some really cool new ways to do short bread. So I’m sharing. One thing I’ve definitely learned though about shortbread: hand cut the butter in! This recipe directs you to use a food processor. I did, and the dough never really came together like it would it I did it by hand. I also think they would have been ‘redder’ if I hand cut it. So I’m altering this recipe to suit those needs.
Red Velvet Shortbread Cookies
1 3/4 C flour
1/2 C sugar
2 tbsp. unsweetened cocoa powder
1/4 tsp. salt
1/2 C butter, cut up (always cold butter!)
1 tbsp. red food coloring
3 oz. white baking chocolate, coarsely chopped
1 1/2 tsp. shortening
1. Preheat the oven to 325F. In a large bowl, add all the dry ingredients together.
2. Add butter and red food coloring. Using a pastry blender, cut in the butter and food coloring until the mixture resembles fine crumbs and starts to stick together. Form mixture into and ball and knead until smooth.
3. On a lightly floured surface, roll out the dough 1/2 inch thick. Cut with a smaller cookie cutter- about 3″ max. Place cookie cutouts on an un-greased cookie sheet.
4. Bake for 20-25 minutes or until centers are set. Transfer to a wire rack to cool completely.
5. In a small saucepan, melt the chocolate and shortening until smooth. Drizzle chocolate over cooled cookies and let the chocolate set before storing.
It’s good to workout in the cold weather. It get your blood pumping and helps burn fat. Make sure you dress warm and wear a hat and gloves, but it’s perfectly fine to take a jog in the cold! DO IT! Especially if you ate one of these cookies!!!!!