Saturday, December 12, 2009

Red Velvet Shortbread Cookies

Yet another one of the cookies I made at 505.  I haven't had too much success making shortbread in the past... actually - I think the first (and last time) I made it was winter of 2007.  There was a recipe in this cookbook Alex bought me and all we had was a roasting pan to make shortbread in.  Alas - it didn't work.  Even though I should have realized roasting pan does NOT equal good shortbread - I was afraid of making it again.  Also, now that I have a food processor shortbread is a lot easier to make.
I cooked the shortbread for a little bit shorter than the recommended cooking time because I was soo afraid of them burning (ironically, a few of them still did)... but dear god, are these cookies good.  The buttery texture of the shortbread with the crunch of the white chocolate... Mmm.

  • 1 1/4 cups all-purpose flour

  • 1/3 cup sugar

  • 2 Tbsp. unsweetened cocoa powder

  • 1/4 tsp. salt

  • 1/2 cup butter, cut up

  • 1 Tbsp. red food coloring

  • 3 ounces white chocolate (with cocoa butter), coarsely chopped

  • 1 1/2 tsp. shortening
  • festive sprinkles
  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. Then continue to process until mixture begins to clump together.
  2. Scoop dough onto a lightly floured surface and knead 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. Place cookie in chocolate with fork, flip over, and remove with a fork and tap off excess on the side of the bowl. If desired, sprinkle with festive sprinkles, nonpareils or chopped pistachios. Let stand on waxed paper until set.

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