Red Velvet Heart Cookies

1 1/4 cups all-purpose flour, King Arthur’s Flour

2 tablespoon unsweetened cocoa powder, Ghiradelli Chocolate

1/4 teaspoon salt

1/3 cup sugar, Domino’s Sugar

1/2 cup butter, Cabot Creamery

1 tablespoon red food coloring

3 ounces white baking chocolate with cocoa butter, coarsely chopped, Ghiradelli Chocolate

1 1/2 teaspoon shortening, Crisco

1. Preheat oven to 325F.  In a medium bowl sift flour, cocoa, and salt.  Set aside

2. Cream butter and sugar in an electric mixer until fluffy.  Stir in flour mixture until combined.  Add red food coloring gently hand mixing until the dough is red without any chocolate streaks.

3. Form mixture into a ball and knead until smooth.  On a lightly floured surface,  roll the dough until 1/2 inch thick.  Using a 1inch scalloped heart cookie cutter, cut out dough.  Place cutouts 1 inch apart on an ungreased cookie sheet.

4. Bake for 20 minutes.  Transfer cookies to wire rack to cool.

5. In a small heavy saucepan cook and stir white chocolate and shortening over low heat until melted and smooth.  Drizzle cookies with melted white chocolate.  Let stand until white chocolate is set.  Makes about 24 cookies.

Enjoy!