Red Velvet Shortbread Cookies Recipe By Tasty

Steps:

• Preheat the oven to 375°F (190°C).
• Mix everything except the powdered sugar into a bowl (Batter will be thick).
• Spoon into balls and roll in the powdered sugar.
• Place on cookie sheets leaving about 2 inches (5 cm) between cookies. Level with a glass.
• Bake for 8 to 10 minutes until cookies brown SLIGHTLY on the edges.
• Enjoy!

Steps:

• In a large bowl, use an electric mixer on medium speed to cream the butter until smooth, about 1 minute. Add the flour and mix until combined, about 30 seconds. Add the cake mix and water and continue mixing until smooth, about 1 minute more. Transfer the dough to a sheet of plastic wrap and flatten into a disc. Wrap tightly, then refrigerate until slightly firmed, about 30 minutes.
• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• Divide the dough in half. Working with one portion at a time (wrap the other in the plastic and refrigerate until ready to use), roll out on a lightly floured surface to ½ inch thick. Cut out shapes using the cookie cutters. Use an offset spatula to gently lift the cookies and transfer to the prepared baking sheets, spacing 1 inch apart. Gather and re-roll the scraps until all of the dough is used.
• Bake the cookies until they have puffed and the edges begin to crisp, 8-10 minutes. Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
• When ready to decorate, place the candy melts in a microwave-safe bowl and microwave in 30-second intervals, stirring between, until melted completely.
• Line a baking sheet with parchment paper.
• Dip the cookies in the candy melts, then place on the prepared baking sheet. Alternatively, transfer the candy melts to a small piping bag and cut the tip, then drizzle over the cookies. Garnish with the red, green, and white sprinkles. Let sit until the candy hardens, about 10 minutes.
• Enjoy!

Steps:

• Preheat oven to 325°.
• In a food processor, combine flour, sugar, cocoa powder, and salt; cover and process until combined.
• Add in butter and food coloring; cover and process with on/off pulses until mixture resembles fine crumbs and starts to cling.
• Continue processing just until mixture forms a ball.
• On a lightly floured surface, gently knead dough ball until nearly smooth.
• Roll or pat dough until 1/4-inch thick; cut dough with a floured 1 1/2-inch scalloped round cookie cutter.
• Place cutouts 1 inch apart on an ungreased cookie sheet.
• Bake for about 20 minutes or until centers are set; transfer cookies to a wire rack; cool.
• In a small saucepan, combine white chocolate and shortening; cook and stir over low heat until melted.
• Drizzle cookies with melted white chocolate; let stand until chocolate sets.