As I was browsing cookie recipes on the Better Homes and Garden’s website (how I got there, I have no idea!) I saw this recipe and knew it would be perfect for my dad. His favorite cookies tend to be shortbread or my un-iced gingerbread men/sugar cookies. His favorite nut is the pistachio, and these suggest dipping the cookie in either sprinkles or pistachios. I did make two versions, one with sprinkles and one with pistachios.

The red velvet aspect makes it more festive and the subtle hint of cocoa powder makes them taste just like red velvet cake. If you don’t have time to make them for Christmas, they’d also be perfect for Valentine’s Day! (I doubled this recipe the first time, then tripled it the second, you will get about 15-18 cookies per single recipe below)

Red Velvet Shortbread Cookies

directions rewritten, recipe from Better Homes and Gardens

1 1/4 c. all purpose flour

1/3 c. sugar

2 tbsp. unsweetened cocoa powder

1/4 tsp. salt

1/2 c. butter

1 tbsp. red food coloring

3 oz. white chocolate, chips or chopped

Finely chopped pistachios (about 1/2 c.) or nonpareils (about 2 tbsp.)

Cream butter and sugar, add salt cocoa powder and red food coloring, mix well.

Gently fold in flour until it is absorbed.

Lay a piece of plastic wrap out and form dough into a log, tightly wrap and refrigerate for 1 hour.

Preheat oven to 325*

Line a cookie sheet with parchment.

Slice cookies 1/4″ wide and place 2″ apart on cookie sheet.

Bake for 18-20 minutes, until puffed and set, cool on a wire rack to room temperature.

Melt white chocolate in a small dish, dip cookies in chocolate and then sprinkle with nuts or nonpaerils, lay on plastic wrap to dry, about an hour.

Place in an airtight container for up to a week.