Red Velvet Shortbread Cookies – a delicious recipe with flour, sugar, cocoa, salt, butter, red food coloring. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0.
2
In a food processor, combine flour, sugar, cocoa powder, and salt; cover and process until combined.
3
Add in butter and food coloring; cover and process with on/off pulses until mixture resembles fine crumbs and starts to cling.
4
Continue processing just until mixture forms a ball.
5
On a lightly floured surface, gently knead dough ball until nearly smooth.
6
Roll or pat dough until 1/4-inch thick; cut dough with a floured 1 1/2-inch scalloped round cookie cutter.
7
Place cutouts 1 inch apart on an ungreased cookie sheet.
8
Bake for about 20 minutes or until centers are set; transfer cookies to a wire rack; cool.
9
In a small saucepan, combine white chocolate and shortening; cook and stir over low heat until melted.
10
Drizzle cookies with melted white chocolate; let stand until chocolate sets.
499
kcal
Calories
29
g
Fat
58
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1/3 cup sugar, 2 tablespoons unsweetened cocoa powder, 1/4 teaspoon salt, and more.
Yes, Red Velvet Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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