Source: The Culinary Chronicles
Red Velvet Shortbread Cookies
From Better Homes and Garden
1 1/4 Cups All-Purpose Flour
1/3 Cup Sugar
2 Tablespoons Unsweetened Cocoa Powder
1/4 Teaspoon Salt
1/2 Cup Unsalted Butter, cut up
1 Tablespoon Red Food Coloring
3 Ounces White Chocolate, coarsely chopped
1 1/2 Teaspoons Shortening
Finely 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.