Red Velvet Shortbread Cookies

Instructions

1. Preheat the oven to 325°F. In a food processor, combine the flour, sugar, cocoa powder, and salt. Cover and process with on/off turns until combined. Add the butter, red food coloring and emulsion. Process with on/off turns until the mixture resembles fine crumbs. Then continue to process until the mixture begins to clump together.
2. Scoop the dough onto a lightly floured surface and knead lightly until nearly smooth. Roll or pat dough to a ½ inch thickness. Using a floured 1½ inch round cutter, cut out the dough. Place the cutouts 1-inch apart on an ungreased cookie sheet. Press the scraps together, re-roll and cut more cookies.
3. Bake in the preheated oven for 20 to 25 minutes or until the centers are set. Transfer the cookies to a wire rack and let cool.
4. In a small, heavy saucepan, melt the white chocolate and shortening over low heat, stirring constantly. Dip half of each cookie into melted chocolate. If desired, sprinkle with festive sprinkles, nonpareils or chopped pistachios. Let stand on waxed paper until set.