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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Red Velvet Shortbread Cookies

Yield: about 24 cookies
Prep 30 mins Bake 325°F 20 mins
Red Velvet Shortbread Cookies
Ingredients
  • 1 1/4  cups  all-purpose flour
  • 1/3  cup  sugar
  • 2  tablespoons  unsweetened cocoa powder
  • 1/4  teaspoon  salt
  • 1/2  cup  butter, cut up
  • 1  tablespoon  red food coloring
  • 3  ounces  white chocolate (with cocoa butter), coarsely chopped
  • 1 1/2  teaspoons  shortening
  •  Finely chopped pistachios or rainbow nonpareils (optional)
Directions

1. 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. Process until mixture just forms a ball.*

2. On a lightly floured surface, knead dough 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.

3. 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 pistachios or nonpareils. Let stand on waxed paper until set. Makes about 24 cookies.

From the Test Kitchen*Hand-mixing method:
  • In a medium bowl, stir together flour, sugar, cocoa powder, and salt. Using a pastry blender, cut in butter and food coloring 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.
  • 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.

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