Okay, I’m going to make this quick because my almost 5 year old son, Cameron, wants me to play Police Officers right now. There is a bad guy on the loose and Police Officer Jonathon (that’s me) and Police Officer David (that’s Cam) are the only guys to save the day. We’re also the only ones on the force. Anyway, this cookie is buttery with a hint of cocoa. And the white chocolate drizzle brings it on home with sweetness and style. The best part, however, is that it is so easy! I was able to make this while playing Superhero Squad this morning with Cameron and my 1 1/2 year old, Wesley. Cam was Batman, Wesley was Robin, and I was Wonder Man. Not Wonder Woman. Wonder Man. I like to post what lessons I have learned with each recipe. Here is my takeaway from today’s red velvet shortbread cookie exercise: 1. they are very easy to make, and 2. my son sees me as a man.
I got this recipe from Better Homes And Gardens The Ultimate Cookie Book. Let’s do it. In a food processor, pulse together the flour, sugar, cocoa and salt.
Add the cold butter pieces, an egg yolk (not pictured), and red food coloring. Pulse until mixture resembles breadcrumbs.
Knead the dough until smooth, then form into a disk. Wrap in plastic and refrigerate for 30 minutes or more.
Once chilled, roll out on a lightly floured surface.
With a scalloped round cookie cutter, cut out the dough.
Bake at 350 degrees F for 10 minutes, then cool on a wire rack.
Drizzle each cookie with a melted white chocolate and vegetable shortening mixture.
- 1 1/4 cups (156 g) All-Purpose Flour
- 1/2 cup (100 g) Sugar
- 2 TBS (10 g) Unsweetened Cocoa
- 1/4 tsp. Salt
- 1/2 cup (112 g) Unsalted Butter, cut into pieces
- 1 Egg Yolk
- 1 TBS Red Food Coloring
- 3 ounces (85 g) White Chocolate
- 1 1/2 tsp. Shortening
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In a food processor pulse together the flour, sugar, cocoa powder, and salt. Add butter, egg yolk, and red food coloring. Pulse until mixture resembles breadcrumbs. Transfer to large bowl. Form mixture into a ball and knead until smooth. Form dough into disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Once chilled, roll out dough on a lightly floured surface to 1/2-inch thick. Using a 1 1/2-inch scalloped round cookie cutter, cut out dough. Place cutouts 1 inch apart on cookie sheet.
- Bake for about 10 minutes, or until centers are set. Transfer cookies to wire rack to cool
- In a small saucepan over low heat stir white chocolate and shortening until melted and smooth. Drizzle cookies with melted white chocolate. Let stand until white chocolate is set.
- Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
- 1 1/2-inch scalloped round cookie cutter
- Food processor
- Cookie sheet
- Parchment paper
