I recently posted a picture of some red velvet shortbread cookies in a food group on Facebook and received several requests for the recipe. Since it’s the season of giving, I am more than happy to share. These are showstopper cookies, and if you make them, you will be the MVP of your next Christmas cookie swap.
Let me know when you make this recipe. Take a picture and hashtag it #QUEENCITYKITCHEN. I can’t wait to see what you post!
Red Velvet Shortbread Hearts
Makes about 2 dozen cookies
3 1/3 cups unbleached all-purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon kosher salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 1/4 cups sugar, plus more for sprinkling
4-6 teaspoons red food coloring
2 teaspoons pure vanilla extract
1/2 cup white chocolate chips
1 teaspoon vegetable oil
Preheat the oven to 350 degrees F. Line two baking pans with parchment paper. Sift the flour, cocoa powder and salt into a medium bowl.
Beat the butter and 1 1/4 cups sugar in an electric mixer on medium speed until combined. Mix in the food coloring and vanilla. Reduce the speed to low until the dough comes together. Transfer the dough to a floured surface and shape into flat a disk. Wrap the dough in plastic and refrigerate for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 2 1/2-inch round cutter. Place the cookies on the prepared baking pan and sprinkle with sugar. Freeze the cookies for at least 30 minutes up to overnight.
Bake the cookies until set and the edges are crisp, about 18 minutes, rotating the pans halfway through the baking time. Cool the cookies in the pans on wire racks for 10 minutes. Transfer the cookies directly to the wire racks and cool completely.
Microwave the chocolate chips with the vegetable oil in a microwave-safe bowl on high for 1 minute, stirring the chocolate chips to melt. Heat at 15 second intervals, stirring until melted completely. Drizzle white chocolate on the cooled cookies. Refrigerate for 10 minutes to set the chocolate.