Red Velvet Shortbread Cookies

1¼

cups all-purpose flour

⅓

cup sugar

2 tablespoons unsweetened cocoa powder (not Dutch-processed)

¼

teaspoon salt

½

cup unsalted butter, very soft

1 tablespoon (1/2 ounce) liquid red food color

3 ounces white chocolate, chopped

Various holiday decorations/sprinkles

Heat oven to 325. Line baking pan with parchment paper or lightly grease. Set aside.

In large mixing bowl whisk flour, sugar, cocoa powder and salt until evenly combined. If cocoa powder appears lumpy, run mixture through sieve or sifter before adding it to bowl. Add butter and red food color; mix with pastry blender or fork until mixture turns into fine crumbs.

Using hands, press mixture until dough forms. Turn onto lightly floured surface and gently knead until smooth and red color is uniform. Do not over work. Press dough into round ball and flatten.

Roll dough into an 8-inch disc, 1/2 inch thick. Dip medium size cookie cutters in flour and cut desired shapes. Place cookies 11/2 inches apart on baking sheet and bake 20-24 minutes until cookie centers feel set to the touch. Candy cane shapes bake in less time than rounds. Cool completely on rack.

Melt white chocolate and drizzle on cookies. Sprinkle as desired with holiday decorations.

Makes 18.

Baker's hint: Dip round cookies in melted white chocolate and sprinkle with chopped nuts. Recipe can be doubled.

@Recipe nutrition:Nutrition values per serving: 116 calories, 7g fat (4 g saturated), 13 g carbohydrates, 1 g fiber, 1 g protein, 14 mg cholesterol, 31 mg sodium.