Description[]
Source: OUT of the BOX HOLIDAY BAKING - HAYLEY PARKER
I don’t get invited to many parties, but when I do, I fret day and night about what I should bring. Should I make an old standby, or try something new and innovative? Believe me, it’s a battle of heart and mind every single time. But one day while making this book, I decided to make these Red Velvet Shortbread Cookies—you know, to jazz things up a bit—and the result was marvelous! With a simple but elegant white chocolate drizzle, it immediately changed the game for my go-to party treat.
Ingredients[]
- 1¼ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon kosher salt
- 1 tablespoon red food coloring
- 8 tablespoons (1 stick) butter, cubed
- 1¼ cups white chocolate bark coating
Directions[]
- Preheat the oven to 325°F.
- Line two baking sheets with parchment paper or silicone liners.
- Combine the flour, sugar, cocoa powder, and salt in the bowl of a food processor.
- Pulse on low speed for 10 seconds so everything becomes combined.
- Add in the food coloring and cubed butter and pulse again until the mixture is crumbly.
- Pulse a few more times until the mixture forms itself into a ball.
- Lightly flour a flat work surface.
- Roll out the cookie dough to a quarter-inch thickness.
- Using a 1-inch round cookie cutter, cut out circles of shortbread and place 2 inches apart on the prepared baking sheets.
- Bake for 20 to 24 minutes or until the cookies are set and very lightly golden brown.
- Cool on the baking sheets completely.
- Once cooled, melt the white chocolate bark coating according to package directions.
- Drizzle the melted white chocolate evenly over the cookies.
- Allow the chocolate to harden and set before serving.
YIELD: 24 COOKIES