Red velvet Shortbread cookies
Buttery and tender red velvet shortbread which are absolutely perfect for the holidays!
Ingredients
- 140 grams or 1 cup plus 2 tablespoons all purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/4 tsp salt
- 56 grams or 1/4 cup unsalted butter at room temperature
- 50 grams or 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 2-3 drops red food colouring
- 40 grams white chocolate to decorate optional
Instructions
- Preheat your oven to 160 C/ 325 F. Line a cookie sheet with parchment or grease well.
- In a mixing bowl , whisk together the flour , cocoa and salt.
- Add the butter (cut into small pieces), vanilla and the food colouring .
- With a wooden spoon , your hands or mixer , mix until a soft uniformly coloured dough forms.
- Knead for a minute or so.
- Roll out the dough or press down onto a slightly floured surface to a thickness of about 1/4 inch or so.
- Using a cookie cutter , cut out shapes and transfer to the lined cookie sheet, placing about 11/2 inches apart.
- Reroll dough scraps and cut until all the dough is used up.
- Bake for 15 minutes , turning the sheet around after 9 minutes .
- Cool on sheet for five minutes and then completely on wire rack.
- If you wish , pipe or dip in melted white chocolate.
Notes
These cookies store for 1-2 weeks in an airtight container .
I got 40 cookies of about 1.5 inches size . You can double or triple the recipe.
Add 2 drops of the colour and knead completely. Add more only if needed.
You can make the dough in a food processor also.
If you don't have a cookie cutter, use the rim of a small glass or use a knife and cut shapes.
The cookies will be soft at the end of baking time so don't handle them until they firm up.
I got 40 cookies of about 1.5 inches size . You can double or triple the recipe.
Add 2 drops of the colour and knead completely. Add more only if needed.
You can make the dough in a food processor also.
If you don't have a cookie cutter, use the rim of a small glass or use a knife and cut shapes.
The cookies will be soft at the end of baking time so don't handle them until they firm up.