Red Velvet Shortbread Cookies Dipped in White Chocolate

Introduction

When it comes to holiday baking or special celebrations, red velvet cookies stand out with their vibrant color and rich flavor. This Red Velvet Shortbread Cookie recipe is a delightful twist on the classic, providing a buttery, melt-in-your-mouth texture that pairs perfectly with a luscious white chocolate dip. I recently made these for a family gathering, and they were a huge hit! The combination of the rich cocoa flavor and the sweetness of the white chocolate left everyone asking for more. The festive colors also made them a beautiful addition to our dessert table. If you’re looking for a cookie that’s both delicious and visually stunning, look no further!

Ingredients

• For the Cookies:
• 2 cups minus 2 Tbsp (266g) unbleached all-purpose flour (scoop and level method to measure)
• 2 Tbsp (11g) unsweetened cocoa powder (not dark or Dutch; regular cocoa is recommended)
• 1/4 tsp (heaping) salt
• 1 cup (226g) unsalted butter, at room temperature
• 1 cup (120g) powdered sugar
• 4 tsp liquid red food coloring (recommended: McCormick)
• 2 tsp vanilla extract
• 1 tsp lemon juice
• For the White Chocolate Dip:
• 9 oz. white chocolate (or a little more if needed)
• Optional:
• Sprinkles for decoration

Instructions

Prepare the Dry Ingredients

In a medium mixing bowl, whisk together the flour, cocoa powder, and salt. This step helps to ensure that the cocoa powder is evenly distributed throughout the flour, which is essential for a consistent flavor in your cookies. Set the bowl aside.

Cream Butter and Sugar

In the bowl of an electric stand mixer, cream together the butter and powdered sugar until well combined. This should take about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure everything is well mixed. The result should be a light and fluffy mixture.

Add Wet Ingredients

Add the liquid red food coloring, vanilla extract, and lemon juice to the butter mixture. Mix on low speed until everything is combined. Don’t worry if the mixture doesn’t fully emulsify; it’s fine for it to look a bit marbled at this point.

Incorporate the Dry Ingredients

Gradually add the flour mixture to the butter mixture, blending on low speed until combined. Be careful not to overmix; you want the dough to be just combined and slightly sticky.

Chill the Dough

Smooth the dough out evenly in the mixing bowl, cover it, and chill for about 1 hour, or until it’s firm enough to handle. Chilling is important for shortbread cookies to maintain their shape while baking.

Shape the Dough

Divide the dough into two equal portions. Working with one portion at a time, compress the dough to eliminate any air pockets. On a sheet of parchment paper (or a surface that won’t stain), roll each portion into a smooth and even log about 5 1/2 inches long. Flatten the ends by tapping them against the surface for a neat finish.

Wrap and Chill

Wrap each log with parchment paper and chill until firm, about 1 to 2 hours. This will help the cookies keep their shape during baking.

Preheat the Oven

Preheat your oven to 350°F (175°C) during the last 15 minutes of chilling time. Line two 18 by 13-inch baking sheets with parchment paper for easy cleanup.

Slice and Bake

Remove one dough log from the fridge and cut it into even 1/4-inch thick slices. Place 12 slices on a prepared baking sheet, spacing them evenly apart. Bake in the preheated oven until the cookies are nearly set, about 11 to 14 minutes. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Dip in White Chocolate

To melt the white chocolate, place it in a medium microwave-safe bowl. Heat in the microwave on 50% power in 30-second intervals, stirring well between each interval until melted and smooth.

Decorate

Dip half of each cooled cookie into the white chocolate, scraping off any excess along the inside edge of the bowl. Place the dipped cookies on a parchment-lined baking sheet. If desired, decorate the dipped cookies with sprinkles or finely crushed red velvet shortbread crumbs.

Set the Chocolate

Transfer the baking sheet to the fridge and let the white chocolate set, about 15 minutes. Remove the cookies from the parchment paper while the chocolate is still cold.

Store

Store the cookies in an airtight container at room temperature for up to a week, or refrigerate/freeze for longer shelf life.

Nutrition Facts (per cookie)

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 9g
• Sodium: 50mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 25mg

Preparation Time

• Prep Time: 30 minutes
• Chill Time: 2 hours
• Bake Time: 14 minutes
• Total Time: 2 hours and 44 minutes

How to Serve

• Serve cookies on a decorative plate or cookie stand.
• Pair with a hot beverage like coffee, tea, or hot chocolate.
• Gift in a decorative tin or box for special occasions.

Additional Tips

1. Use Room Temperature Ingredients: Ensure your butter is at room temperature for easy creaming and better texture.
2. Don’t Skip the Chilling Step: Chilling the dough is crucial for maintaining the shape of the cookies.
3. Test White Chocolate Temperatures: If the white chocolate is too hot, it can melt the cookie; let it cool slightly before dipping.
4. Add Flavor Variations: Experiment with other extracts, such as almond or peppermint, for a unique flavor profile.
5. Use Quality Ingredients: For the best flavor, use high-quality cocoa powder and white chocolate.

Recipe Variations

• Red Velvet Sandwich Cookies: Use a cream cheese frosting to sandwich two cookies together.
• Add Nuts: Incorporate chopped pecans or walnuts into the dough for added crunch.
• Spice It Up: Add a pinch of cinnamon or nutmeg for a warm, spiced flavor.

Serving Suggestions

• Serve these cookies as part of a dessert platter with other festive treats.
• Pair with vanilla ice cream for a decadent dessert.
• Offer with a selection of flavored coffees during holiday gatherings.

Freezing and Storage

• Freezing Dough: You can freeze the unbaked logs of dough for up to 3 months. Just wrap them tightly in plastic wrap and foil.
• Storing Baked Cookies: Store in an airtight container at room temperature for up to a week. For longer storage, refrigerate or freeze.

FAQ Section

1. Can I use a different food coloring?
   Yes, you can use gel food coloring, but you may need to adjust the amount.
2. Can I use margarine instead of butter?
   It’s best to use unsalted butter for flavor and texture, but margarine can be used in a pinch.
3. How do I prevent cookies from spreading?
   Ensure the dough is chilled before baking, and avoid overmixing the batter.
4. What type of cocoa powder should I use?
   Regular unsweetened cocoa powder works best for this recipe; avoid dark or Dutch-processed cocoa.
5. Can I make these cookies gluten-free?
   Yes, you can substitute a gluten-free all-purpose flour blend.
6. What can I use instead of white chocolate for dipping?
   You can use dark chocolate or milk chocolate instead, but be aware it will change the flavor.
7. How should I store leftover cookies?
   Store them in an airtight container at room temperature or in the fridge for longer freshness.
8. Can I add more cocoa powder?
   Adding more cocoa powder may affect the texture, so it’s best to stick to the recipe.
9. Why do I need lemon juice in the dough?
   Lemon juice helps to enhance the flavor and balance the sweetness of the cookies.
10. How can I tell when the cookies are done?
    The edges should look set, but the centers may look slightly soft; they will firm up as they cool.

Conclusion

These Red Velvet Shortbread Cookies dipped in white chocolate are a delightful treat that brings a festive touch to any gathering. With their rich flavor and beautiful appearance, they are sure to impress family and friends alike. Whether you’re celebrating a special occasion or simply treating yourself, these cookies will not disappoint. Happy baking!

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