Friday, December 13, 2013

Red Velvet Shortbread Cookies

Christmas time is no fun without cookies.  We have our tried and true family favorites that we make year after year, but it's always fun to try a new recipe.  I participated in the virtual Christmas Cookie Recipe Swap co-hosted by White Lights on Wednesday, {i love} my disorganized life, and Real Housemoms.  For this swap, participants were paired up, then you sent your partner a cookie recipe.  Each person makes the recipe they received and then posts the recipe and photos for everyone to salivate over.

My partner was Elizabeth, who blogs at The Law Student's Cookbook.  She sent me the recipe for these yummy Red Velvet Shortbread Cookies.


(I modified her recipe just a bit since I don't have a food processor and I despise rolling out cookie dough, so I'll share my modified version.)


Red Velvet Shortbread Cookies
Ingredients
1/2 cup butter, softened
1/3 cup sugar
1 1/4 cups all-purpose flour
2 tbsp unsweetened cocoa powder
1/4 tsp salt
1 tbsp red food coloring (or if you’re using a gel food coloring, about 1 tsp or whatever looks good)
1 cup chocolate chips
1 1/2 tsp coconut oil
 
Directions
1. Preheat your oven to 325. Cream together butter and sugar.  Add flour, cocoa powder and salt.  Mix until dough forms.  Add food coloring and knead to incorporate color throughout. (Disposable gloves will keep your hands from turning pink!)
2. Roll dough into a log about 1 1/2 inches in diameter.  Slice each cookie about 1/2 inch thick and place on cookie sheet.
3. Bake for 20 to 25 minutes. Transfer cookies to a wire rack and allow to cool.
4. In a microwave-safe container, melt the chocolate chips and coconut oil for 1 minute on 50% power.  Stir.  Continue to melt in 30 second intervals at 50% power, stirring after each interval, until mixture is smooth. Dip half of each cookie into the melted chocolate. Let stand on waxed paper until set (about 10 minutes in the freezer).  

Honestly, I preferred the cookies without the chocolate dipping and savoring the rich shortbread flavor, so you may want to leave them undipped. 

Check out all the other cookie swap recipes below.

1 comment:

lawstudentscookbook said...

I'm glad you found a way to make these work for you! They're so vibrant. :)