A few days ago as I searched the web for recipes to stash in countless folders and notebooks, I stumbled across this blog and the 12 Weeks of Christmas Cookies!
For those that I know might describe me as Christmas obsessed... I SAY I am blessed with a tad more holiday spirit that the average person. So I start decorating for Christmas November 1st, in my defense I have a ton of decorations and to get my house Holly & Jolly by December I MUST start the month before.
I can't help it really, it's my mothers fault. Christmas was always our favorite time of year. As far back as I can remember there was always cookie baking and candy making going on in our house during the holiday season. I recall my friends always being wowed that there was fudge, pralines, cookies, etc. all over the kitchen. I never knew any different and it was just normal. Now, as I have a family of my own I carry on tradition as best I can for them.
So, as most people would say.. blah, 12 weeks until Christmas... I say...Hurry up Halloween... bust out the decorations and Christmas music...Hooray!! 12 weeks until Christmas!!!
I missed out on the first week of Christmas Cookies but I'm here now and ready to do some serious cookie baking!!!
Week 2- Red Velvet Shortbread Cookies
These cookies not only taste amazing, but they are also quick and easy to prepare, a major show stopper AND they freeze well for up to 3 months! (Just in time for Christmas)
Red Velvet Shortbread Cookies
1 1/4 cups all-purpose flour
1/3 cup sugar
2 tbsp. unsweetened cocoa powder
1/4 tsp. salt
1/2 cup cold unsalted butter, cubed
1 tbsp. red food coloring
2 oz. white baking chocolate with cocoa butter, coarsely chopped
1 tsp. shortening
Preheat oven to 325 degrees. In a food processor,* combine flour, sugar, cocoa powder, and salt.
Cover and process until combined. Add butter and food coloring.
Cover and pulse 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 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 in the preheated oven about 20 minutes or until center are set. Transfer cookies to a wire rack; cool.
For frosting drizzle: 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. Makes 36 cookies.
*If you do not have a food processor, simply combine the dry ingredients and cut in the butter with a pastry blender or fork.
To Store: Place cookies in an airtight container and store at room temperature for 3 days or freeze for 3 months.