Drool! Red Velvet Shortbread Cookies. Half dipped in white chocolate. Wipe your mouth.

8 Dec

Red velvet cake is delicious. Shortbread cookies aren’t too bad, but not my favorite. I as willing to give them another try though because I do love Red Velvet flavored things. And these are decadent half dipped in white chocolate! I doubled the recipe below to get about 30 cookies. What your recipe yields depends on the thickness of your dough and the size of your cookie cutter.

My pup was napping in his bed in the dining room while I was making these up. He then got curious and had to come out and see what the heck was going on since I was rocking out to Christmas music like I Elvis. His look says ‘my human is an idiot’. However, it loses its bite when you see the fact that he couldn’t make it totally OUT of his bed since his blanket is still on his back like a shawl. Bahahaha…take that weenie dog 😉


This is what the dough looks like prior to working it with your hands and adding the water.

Naked baked cookies. You could easily skip the step of  the half dipped white chocolate sprinkled in Andes peppermint chips. The cookies are still delicious alone. But the white chocolate? It elevates them to phenomenal. Just sayin’.


Red Velvet Shortbread Cookies

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 gel food coloring

1/2 cup white chocolate chips

1 1/2 tsp. shortening
andes peppermint chips for sprinkling (or the sprinkle/topping of your choice)

Preheat oven to 325 degrees F. In a food processor, combine flour, sugar, cocoa powder, and salt. Cover and pulse until combined. Add the butter and red food coloring. Pulse until mixture resembles fine crumbs. Then continue to process until mixture begins to clump together.

Scoop dough onto a lightly floured surface and sprinkle with 2 tablespoons water –  knead lightly until nearly smooth. If the mixture is still crumbly, sprinkle with 1 additional tablespoon of water. Roll or pat dough to a 1/2-inch thickness. Using a floured cutter of your choice, cut out dough (i used a heart shaped cutter and it was about 3 inches wide at the top of the heart). Place cutouts 1 inch apart on an ungreased cookie sheet. Press scraps together and reroll.

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 small saucepan, melt white chocolate chips and shortening over low heat, stirring constantly. Smear half of each cookie with the melted chocolate. Sprinkle with the Andes peppermint chips (or sprinkles of your choice) and place on waxed paper until set.

Eat or freeze, layered between waxed paper and stored in an airtight container.


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