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Red Velvet Shortbread Cookies
This recipe has been featured in a post on The Recipe Girl blog: Christmas Cookie Exchange- Red Velvet Shortbread Cookies
Red Velvet Shortbread Cookies
Yield: 24 cookies
Prep Time: 40 min
Cook Time: 20 min
Ingredients:
1 1/4 cups all-purpose flour
1/3 cup granulated white sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup butter, (cold) cut up into chunks
1 tablespoon red food coloring
3 ounces white chocolate (with cocoa butter), coarsely chopped
1 1/2 teaspoons shortening
festive sprinklesDirections:
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. Dip half of each cookie into melted chocolate. If desired, sprinkle with festive sprinkles, nonpareils or chopped pistachios. Let stand on waxed paper until set.
Tips:
Cooking Tips:
*I made the dough using a food processor, which was easiest because it takes a bit of processing to allow the crumbs to clump together and become the proper consistency for rolling. If you'd like to try the hand-mixing method: 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.
*I used gel paste food coloring to color my cookies (instead of the liquid food coloring). It's more concentrated, and you can add more of it to get a deeper color without adding liquid to the mixture. Don't overdo it though, or you'll end up with red stained fingers as you eat your cookies!
*For storing: Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
*These cookies are a shortbread-type cookie and not a real sweet cookie. They don't have that bang of red velvet flavor that you might be hoping for. I'd say they are more of a pretty cookie... and the white chocolate drizzle helps make them sweeter and more festive.Source: Adapted from Better Homes and Gardens
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I'm Lori Lange, recipe developer, food writer and Mom. I'm sharing over 2,500 of my favorite recipes and theme menus with you. 
Deanna Fuller — December 10, 2009 @ 5:56 AM
I also am a lover a of Red Velvet! The cake has been my birthday cake since my very 1st birthday. I saw this recipe on Better Home’s website and tagged it to make this Christmas season. Then, I saw a couple reviews for it saying the cookie was awful. I’m SO glad you made them and said they’d be worth it! You’ve helped me make up my mind to make these for my cookie exchange as well. (I found your website by searching for Red Velvet Cheesecake recipes. I’m going to attempt making my first cheesecake for our Christmas dinner and hoping Red Velvet will be a hit!)
Amanda — December 10, 2009 @ 6:29 AM
Really gorgeous Lori! Superb!
Rodney — December 10, 2009 @ 11:15 AM
Where is the butterilk? If the ‘Red Velvet’ flavor didn’t come through then that might be the reason. A red velvet cake is always a buttermilk cake with a touch of cocoa. Can you sneak a couple tsp of http://www.sacofoods.com/culteredbuttermilkblend.html or similar into it?
Lori Lange replied: — December 10th, 2009 @ 3:27 PM
Rodney- That would be an interesting addition! Thanks for the tip.
Erin replied: — January 6th, 2011 @ 8:22 PM
@Lori Lange,
I agree, if there is a way to incorporate buttermilk into these they would be spot on! I liked them still as is. Also, I made them bigger in diameter using a star-shaped cookie cutter. Super cute!
Susan — December 10, 2009 @ 11:19 AM
I just printed it off- I have to try these this weekend- Thanks
Kelli — December 15, 2009 @ 1:48 PM
Ohhhh no – sorry made them & they taste like the bit of crusty brownie edges. Sorry, though they baked beautifully & the picture was pretty – wouldn’t recommend this recipe taste-wise. However it’s given me an idea to pursue.
Lori Lange — December 16, 2009 @ 9:09 AM
I’m wondering how we can jazz up the flavor of these cookies as they don’t taste all that wonderful without a good dunk of the white chocolate. Maybe adding mini-chocolate chips and then dunking in dark chocolate? Let me know if others have ideas for how to improve the flavor…
Angie — June 25, 2010 @ 4:44 AM
Is it softened butter or cold butter?
Lori Lange replied: — June 27th, 2010 @ 6:42 PM
@Angie, Cold! That’ll help the crumbs form.
Shelley — August 2, 2011 @ 12:51 AM
Chocolate extract, for a added twist of flavor??
Steph — December 20, 2011 @ 11:25 AM
this actually is not formatted t print recipe and picture only. It printed 11 pages. Be sure to highlight and only print selection.
Lori Lange replied: — December 22nd, 2011 @ 6:36 AM
Sorry about that- this was an older recipe that had not yet been formatted into the new print function. It has been edited and all is formatted now!