Red Velvet Shortbread Cookies
- 2 sticks unsalted butter, softened
- ¾ cup all-purpose flour (95 g), plus more for dusting
- 1 box red velvet cake mix
- 3 tablespoons water
- 5 oz vanilla sugar melted (140 g)
- White sugar
- red sprinkles
- red and green sprinkles
- white sprinkles
- Assorted 4″ Cookie Knife
- Calories 115
- Fat 2g
- Carbohydrates 21g
- Fiber 0g
- sugar 11g
- Protein 1g
An estimate based on a serving size.
- In a large bowl, beat butter with an electric mixer on medium speed until smooth, about 1 minute. Add flour and mix until combined, about 30 seconds. Add cake flour and water and continue to mix until smooth, about 1 minute longer. Transfer the dough to a sheet of plastic wrap and flatten into a disc. Wrap tightly, then refrigerate until slightly firm, about 30 minutes.
- Preheat 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 plastic and refrigerate until ready to use), roll out to ½ inch thick on a lightly floured surface. Cut out shapes with a cookie cutter. Use an offset spatula to gently lift cookies and transfer to prepared baking sheet, 1 inch apart. Gather and reroll the pieces until all the dough is used up.
- Bake cookies until they puff up and the edges start to crisp, 8-10 minutes. Remove from oven and cool for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
- When ready to decorate, place melted candy in a microwave-safe bowl, microwave every 30 seconds, and stir until completely melted.
- Line a baking sheet with parchment paper.
- Dip cookies in candy melt and place on prepared baking sheet. Alternatively, transfer the melted candy to a small piping bag and cut the tip, then drizzle over the cookies. Decorate with red, green and white sprinkles. Let sit until the candy hardens, about 10 minutes.