Home > Cookies > A New Twist on Red Velvet Cookies

A New Twist on Red Velvet Cookies



These cookies took a lil twist from its more famous sibling, the red velvet sandwich cookies.

Of course, i don’t have to tell you that the red velvet family line goes a long long way. We have red velvet cupcakes, red velvet cake pops, red velvet ice cream etc.

Each of these family members are distinguished by it’s unique duo colour combination, red and white.

And for these cookies to be enter that exalted family lineage, i whipped out my brightest red food colouring to counter the darkness of the cocoa powder. I was surprised at how much it took to get that gorgeous red. I finished about 3/4of my tub of colouring. which i am guessing is about 2 TBS.. Oh well, so much for being away from the world of synthesized and unnatural food ingredients.

But colouring issues aside, these cookies, were just aiight. Don’t get me wrong, they are not bad, just not too fantastic.

Thank goodness for white chocolate coating to save the day. With the white chocolate, the taste of the cookies shot up from a 6 to a 9, in my humble opinion that is.

Red Velvet Shortbread Cookies
adapted from : The culinary chronicles

Ingredients:

1¼ Cups All-Purpose Flour
1/3 Cup Sugar
2 Tablespoons  Unsweetened Cocoa Powder
¼ Teaspoon  Salt
½ Cup Unsalted Butter, cut up
1 Tablespoon Red Food Coloring
3 Ounces White Chocolate, coarsely chopped
1½ Teaspoons Shortening
Finely Chopped Pistachios or Rainbow Nonpareils (optional)

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. Process until mixture just forms a ball.*

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 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 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 pistachios or nonpareils. Let stand on waxed paper until set. Makes about 24 cookies.

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