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Red Velvet Shortbread Cookies


2 1/2 cups flour
2/3 c. sugar
4 T. unsweetened cocoa powder
1/2 t. salt
1 cup butter (2 sticks), cut into small pieces
2-3 T. red food coloring

6 oz. white chocolate or white chocolate melting pieces
1 t. shortening (not needed with melting pieces)
holiday sprinkles of finely chopped pistachios

Preheat oven to 325. In a food processor, combine flour, sugar, cocoa and salt. Pulse until combined. Add cut butter (I used unsalted) and red food coloring. Process until mixture looks like crumbs, then comes together as a ball. Carefully remove dough. Knead it slightly until smooth. On a lightly floured surface roll out dough to 1/4 inch thickness, and cut out 1 1/2" circles. Place cutouts on an ungreased cookie sheet. Press scraps together and repeat until all dough is used. Bake 20-23 minutes (I did 21), until centers are set. Let cool

Heat white chocolate (and shortening if using) in microwave 30 seconds at a time, stirring. Mine was melted in 1 minute. Dip cookies into white chocolate, then sprinkles. Makes 4-5 dozen.


Comments (1)


Palma, ALL your cookies look SOOOOO Yummy!!!! Thank you for sharing your baking skills. Are the "Bar Cookies" from yesterday as delicious as they looked? You ARE the "Martha of Cookie Makin'"!!!!

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