Red Velvet Cookies
Courtesy of: Recipe Girl
1 1/4 cups all-purpose flour
1/3 cup sugar
2 Tbsp. unsweetened cocoa powder
1/4 tsp. salt
1/2 cup (1 stick) cold butter, cut up
1 Tbsp. red food coloring (I used gel food coloring and didn't measure it)
3 ounces white chocolate (or white Almond Bark), coarsely chopped
1 1/2 tsp. butter flavored shortening
Preheat oven to 325 degrees. I start by cutting the stick of butter in half, then cut the halves in half again - then just cut into small cubes. I then place the butter in a bowl and put it back in the refrigerator until I am ready to add it to the dough mixture.
In a food processor, combine flour, sugar, cocoa powder, and salt. Cover and pulse until combined. Add butter and red food coloring. Process by pulsing until mixture resembles fine crumbs. Then continue to process until mixture begins to clump together.
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. I used a regular biscuit cutter, but if I had it to do over again - I would use something with a more decorative edge. Place cutouts 1 inch apart on an ungreased cookie sheet. Press scraps together and roll again.
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 microwave safe bowl, add in 1 package of the white chocolate and shortening - heat for 1 1/2 minutes in microwave. Stir. If the mixture isn't melted and smooth - you can microwave it an additional 30 seconds at a time until melted. Make sure to not over do it with the heat or you will ruin the chocolate. I often pull mine out and am able to melt it the rest of the way by just stirring it in the warm bowl for a minute or so.
Once your mixture is melted, 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.
Yield: About 24 cookies.