Red velvet shortbread cookies
Mmm. Again, another recipe I just had to try after seeing it on Pinterest. Well, I found the original link on Pinterest and found this in the usual convoluted way (something I’m sure you other pinners have found yourselves doing). The original was from Better Homes and Gardens! Love. Who would have thought to combine a shortbread cookie and red velvet? Not me, though I wish it was! These taste…amazing. They have the texture of your favorite shortbread cookie and when you first bite into them, they taste like a shortbread cookie! But, right at the end of that first bite, the chocolate hits ya for a chocolate party in your mouth. MmmmmMMmmm! They are delicious! You can add them to your holiday cookie list! Quite easy to make; can’t wait to make ’em again! Also, just thought about it – cookie bars? Oooooh! Enjoy!
🙂 They’re pretty!
What you need:
1 1/4 cups all-purpose flour
1/3 cup sugar
2Â tbsps unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup butter, cut up
1Â tbsp red food coloring
What to do:
Preheat oven to 325 degrees F.
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.
On a lightly floured surface, knead dough 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 re-roll.
Bake in the preheated oven for 20 to 25 minutes or until centers are set. Transfer cookies to a wire rack; let cool.
To store: 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.
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