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prettygirlfood:

Red Velvet Shortbread Cookies
Ingredients:
1¼ Cups All-Purpose Flour1/3 Cup Sugar2 Tablespoons Unsweetened Cocoa Powder¼ Teaspoon Salt½ Cup Unsalted Butter, cut up1 Tablespoon Red Food Coloring3 Ounces White Chocolate, coarsely chopped1½ Teaspoons ShorteningFinely Chopped Pistachios or Rainbow Nonpareils (optional)
Preheat oven to 325 degrees F. In a food processor, combine flour, sugar, cocoa powder, and salt. Cover and process with on/off turns until combined. Add butter and red food coloring. Process with on/off turns until mixture resembles fine crumbs. Process until mixture just forms a ball.*
On a lightly floured surface, knead dough lightly until nearly smooth. Roll or pat dough to a 1/2-inch thickness. Using a floured 1-1/2-inch round cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Press scraps together and reroll.
Bake in the preheated oven for 20 to 25 minutes or until centers are set. Transfer cookies to a wire rack; let cool.
In a heavy small saucepan, melt white chocolate and shortening over low heat, stirring constantly. Dip half of each cookie into melted chocolate. If desired, sprinkle with pistachios or nonpareils. Let stand on waxed paper until set. Makes about 24 cookies.
UPDATE: If the dough is too soft to roll out, chill it in the fridge for a 5-10 minutes. Also, if you taste them directly after baking, they will be really crumbly and almost flavorless. These shortbread cookies need to be “aged” a bit and will improve in flavor/texture the next day after they’re baked.

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Churros & Chocolate. Try it.

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What’s the best way to start the new year?

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It’s about that time, folks.

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Dole. Whip. Never NOT a good idea.

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