Red Velvet Shortbread Cookies

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 2 tbsp Cocoa powder, unsweetened
  • 1 tbsp Crisco shortening
  • 1 tbsp Food coloring, red
  • 1/3 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 Sprinkles
  • 1 cup White chocolate chips

• Dairy

  • 1/2 cup Butter

Found on thebeachhousekitchen.com

Ingredients

• 1 1/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 Tbsp. unsweetened cocoa powder
• 1/4 tsp. salt
• 1/2 cup (one stick) butter, cut into small cubes
• 1 Tbsp. red food coloring
• 1 cup white chocolate chips
• 1 Tbsp. Crisco shortening
• sprinkles

Directions

• Preheat oven to 325 degrees. Line a large baking sheet with parchment paper. Set aside.
• Combine flour, sugar, cocoa powder and salt in the bowl of a food processor. Cover and pulse until well combined. Add butter and food coloring. Pulse until mixture resembles fine crumbs. Continue to process until mixture forms a ball.
• On a lightly floured surface, roll dough to 1/2 inch thick. Cut out dough with desired cookie cutter. Place on prepared sheet 1 inch apart. Reroll scraps and continue to cut until all dough is used. The amount of cookies will depend on the size of your cookie cutter.
• Bake for 20 minutes or until centers are set. Remove from oven and cool on wire racks.
• Place chocolate chips and shortening in a microwave safe bowl.
• Microwave in 30 second intervals, stirring in between, until melted and smooth.
• Dip bottom part of mitten into the chocolate and transfer to wax paper or parchment paper. Sprinkle white chocolate with sprinkles. Let cookies stand until set.