I wasn’t sure if I wanted to participate in the Great Food Blogger Cookie Swap this year.  December is such a busy time of year and I just didn’t know if I wanted to add one more thing to my “to-do” list.  The deciding factor for me came when I realized that the donation that each blogger makes to participate in the exchange benefits Cookies for Kids with Cancer.  This non-profit organization was started by parents of a sick child who had the hopes of raising money to support research for new therapies to treat pediatric cancer.  The first bake sale that was held, raised over $400,000 through the sale of 96,000 cookies!  That is so amazing and inspiring to hear.  So, not only do our, the food bloggers, donations go to this wonderful cause, but the kitchen gadgets brand OXO is matching us dollar for dollar!  To learn more about Cookies for Kids with Cancer and how you can make a difference click here.

Of course, once I was signed up, I couldn’t wait to find a festive recipe to share and I looked forward to receiving other cookies from around the country.  I love the look of these White Chocolate-Dipped Red Velvet Shortbread cookies and I could not resist decorating them with some crushed pistachios so that they embodied all of the traditional Christmas colors.

The cookie itself is quite mild with a slight cocoa flavor.  However, I love the richness that the white chocolate brings.  These cookies are very sturdy and so I also chose them because they would ship very well.

White Chocolate-Dipped Red Velvet Shortbread

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 24 cookies

Mild shortbread dipped in rich and smooth white chocolate and garnished with pistachios for the perfect, festive Christmas cookie

Ingredients

    For the shortbread:
  • 1 1/4 cups flour
  • 1/3 cup sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, cold and cut into cubes
  • 1 tablespoon red food coloring
  • To decorate:
  • 1/2 cup white chocolate chips
  • 3/4 tsp canola oil
  • 1/3 cup chopped pistachios

Instructions

  1. Preheat oven to 325 degrees.
  2. In the bowl of a food processor combine all ingredients for the shortbread. Pulse until combined. Mixture will be crumbly. Add 1 tsp of water at a time and process until the dough forms a ball.
  3. Remove dough from food processor and place onto a lightly floured surface. Form dough into a ball and roll out to 1/2-inch thickness. Cut with a round cookie cutter and place onto baking sheet. Continue with remaining dough reforming as necessary.
  4. Bake about 20 minutes, or until centers are set.
  5. Cool on wire rack.
  6. Melt the chocolate chips in a microwave-safe bowl in 40 second increments until melted. Add oil and stir.
  7. Place a sheet of wax paper onto a cookie sheet.
  8. Dip half of cooled cookie into the melted white chocolate, sprinkle with chopped pistachios and set onto the cookie sheet to set. You can place the cookies into the refrigerator or freezer to set the chocolate more quickly.
  9. Recipe adapted from Better Homes and Gardens

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7 Comments ( Reply )

  1. Liz
    Dec 12, 2012 @ 8:04 am

    These look very festive! I also did a white chocolate dipped cookies for the GFB Cookie Swap….great minds must think alike! 🙂

    Reply

    • Mercedes
      Dec 12, 2012 @ 7:04 pm

      Ooh, I can’t wait to check out your cookies too Liz!

      Reply

  2. emily (a nutritionist eats)
    Dec 12, 2012 @ 3:52 pm

    I can not believe you have made so many holiday treats! These are adorable and I don’t think you can go wrong with red velvet. (And having the proceeds donated to such a great cause!)

    Reply

    • Mercedes
      Dec 12, 2012 @ 7:05 pm

      Thanks Em! I have been baking an excessive amount this year, but we are going to have a lot of family at my dad’s for Christmas, so I can’t wait to share it all!

      Reply

  3. Cassie | Bake Your Day
    Dec 12, 2012 @ 5:08 pm

    Amazing job, Mercedes! I love red velvet and I can imagine that the pistachios are so perfect with ti. Love these!

    Reply

  4. Luv What You Do
    Dec 12, 2012 @ 9:28 pm

    Love that you added pistachios to the cookies. They look wonderful!
    I am a huge fan of cookies for kids cancer. I just bought their adorable OXO spatula as a Christmas gift : )

    Reply

  5. Laura (Tutti Dolci)
    Dec 13, 2012 @ 1:17 am

    These are so pretty, Mercedes! Love the red velvet!

    Reply

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