Recipe: Red Velvet Shortbread Cookies
Yay!! Day 10 here at 3ten.ca celebrating the 12 days of cookies. Today – red velvet shortbread cookies with white chocolate chip drizzle. Yum!
Ingredients
- 1 1/4 cups and 1 tablespoon of all purpose flour
- 1/3 cup of white sugar
- 2 tablespoons of cocoa powder
- 1/2 cup of soft salted butter
- 2 tablespoon of fresh beet juice
- 1/2 cup of white chocolate chips
- 1 tablespoon of milk
First – combine the flour, sugar, and the cocoa powder. Then, cut in the butter. I cheated – I put it all in my mixer on low, since I was having a hard time cutting in the butter. It worked well.
Roll up the dough and cut into 1/4-1/2 inch cookies. Lay out evenly – they will grow a bit.
Bake at 325 degrees for 18 minutes.
While baking, double boil the white chocolate chips and milk. Stir until smooth and set aside (don’t let it cool too much, but it shouldn’t be hot).
Let the cookies cool for about 9 minutes and then decorate with white chocolate chip drizzle.
Eat up and enjoy.
Only 2 days left of the 12 days of cookies. Whoo Hoo!!
Recipe
Red Velvet Shortbread Cookies
Ingredients
- 1 1/4 cups and 1 tablespoon of all purpose flour
- 1/3 cup of white sugar
- 2 tablespoons of cocoa powder
- 1/2 cup of soft salted butter
- 2 tablespoon of fresh beet juice
- 1/2 cup of white chocolate chips
- 1 tablespoon of milk
Instructions
- First - combine the flour, sugar, and the cocoa powder.
- Then, cut in the butter. I cheated - I put it all in my mixer on low, since I was having a hard time cutting in the butter. It worked well.
- Roll up the dough and cut into 1/4-1/2 inch cookies.
- Lay out evenly - they will grow a bit.
- Bake at 325 degrees for 18 minutes.
- While baking, double boil the white chocolate chips and milk.
- Stir until smooth and set aside (don't let it cool too much, but it shouldn't be hot).
- Let the cookies cool for about 9 minutes and then decorate with white chocolate chip drizzle.
You May Also Like
Travel: Arashiyama Bamboo Grove
Recipe: Halloween Candy Bark
