Red Velvet Shortbread Cookies
- Servings: 24 cookies
- Course: Dessert
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- Reynolds® Parchment Paper
- 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)
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.*
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 a parchment paper lined cookie sheet. Press scraps together and reroll.
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.
Bake in the preheated oven for 20 to 25 minutes or until centers are set. Transfer cookies to a wire rack; let cool. 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 parchment paper until set.
To Store: Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to days or freeze for up to months.
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