Red Velvet Cookies

It's almost Labor Day weekend and for every patriotic holiday we have, some random person goes around my neighborhood and places little American flags on every person's lawn. It's nice of them to do that. As I was looking at that flag flying in the wind, a light bulb went off in my head -- bake something "American". Little red velvet star-shaped shortbread cookies. The name is a mouthful, but the cookie is wonderful. Whoever decided that shortbread and red velvet go well together is my hero.

Using a small dollar-coin size star cutter, I made approximately 50 cookies. These little guys are great because they aren't as sweet, but have a hint of cocoa in them. And because of their small size, I don't feel as guilty eating 3 or 4. I left out the white chocolate just because I didn't have any on hand and didn't feel like going out to the market. I do think they would taste good with it though, so next time I have white chocolate, I will definitely use it! Enjoy~

Here's the recipe from Better Homes and Garden:

Ingredients

• 1-1/4 cups all-purpose flour
• 1/3 cup sugar
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 cup butter, cut up
• 1 tablespoon red food coloring
• 3 ounces white chocolate (with cocoa butter), coarsely chopped
• 1-1/2 teaspoons shortening
• Finely chopped pistachios or rainbow nonpareils (optional)

Directions

1. 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.*

2. 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.

3. Bake in the preheated oven for 20 to 25 minutes or until centers are set. Transfer cookies to a wire rack; let cool.

4. 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.

*Hand-mixing method: In a medium bowl, stir together flour, sugar, cocoa powder, and salt. Using a pastry blender, cut in butter and food coloring until mixture resembles fine crumbs and starts to cling together (it will take a while for the dough to come together). Form mixture into a ball, kneading until smooth.

To Store: Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.