Red Velvet Shortbread Cookies

  • Servings: 24 cookies
  • Course: Dessert

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Ingredients

  • 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)

Directions

Step 1

Preheat oven to 325 degrees F.

Step 2

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.*

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Dip half of each cookie into melted chocolate. If desired, sprinkle with pistachios or nonpareils. Let stand on parchment paper until set.

Step 7

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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