Red Velvet Shortbread Cookies

These are so amazing, and beautiful for Christmas with the coordinating colors!

1 1/4 c all purpose flour

1/3 c sugar

2 tbsps unsweetened cocoa powder

1/4 tsp salt

1/2 c butter, cut up

1 tbsp red food coloring

3 oz white chocolate (coarsely chopped)

1 1/2 tsp shortening

Finely chopped pistachios

Preheat oven to 325 degrees. In a food processor, combine flour, sugar, cocoa powder, and salt. Cover an dprocess wiht o/off turns until combined. Add butter and red food coloring. Process with on/off turns until mixture resembles fine crumbs. Process until mixture formes a ball.

On a lightly floured surface, knead dough lightly until nearly smooth. Roll or pat dough to 1/2 inch thick. Using a floured 1 1/2 inch round cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Press scraps together and re-roll.

Bake in the preheated oven for 20-25 minutes or until centers are set. Transfer cookies to a wire rack; let cool.

In a heavy small saucepan, melt white chocolate and shortening over low heat, stirring constantly. Dip half of each cookie into melted chocolate. If desired, sprinkle with pistachios. Let stand on waxed paper until set. Makes about 24 cookies.

Lemon Poppy Seed Biscotti

1/4 c butter, softened

1/2 c sugar

1/4 tsp. baking powder

1/4 tsp baking soda

1/4 tsp salt

1 egg

1 egg white

2 tsp lemon juice

1 tsp vanilla

2 c all-purpse flour

2 tbsps poppy seeds

1 tbsp finely shredded lemon peel

Coarse sugar

Preheat oven to 350 degrees. Lightly grease a large cookie sheet; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, and salt. Beat until combined. Beat in the egg, the egg white, lemon juice, and vanilla until combined. Beat or stir in flour, poppy seeds, and lemon peel

Divide dough in half. Shape each portion into a 7x2 inch log. sprinkle with coarse sugar. Place logs aobut 3 inches apart on the prepared cookie sheet.

Bake in the preheated oven for 25 minutes or until a toothpick inserted in the centers comes out clean. Cool on cookie sheet on a wire rack for 10 minutes.

Reduce oven temp to 325 degrees. Transfer baked loaves to a cutting board. Using a serrated knife, cut each loaf diagonally into 1/2 inch thick slices. Place slices, sides down, on an ungreased cookie sheet. Bake 10 minutes. Turn slices over; bake 10-12 minutes more or until dry and crisp. Transfer cookies to wire rack; let cool.

Salted Peanut Bars

So, I have to apologize for the lack of posts...life has been sooo crazy in the new year. Ash in Med school, Amy applying for and getting in to med school...phew. I am updating some posts...try whatever you wanna!!

Salted Peanut Bars -- A thick, gooey layer of carmel goodness breathes new life into the salted nut candy bar!!!

1/2 c butter, softened

2/3 c packed brown sugar

2 egg yolks

2 tsp vanilla

1 c all-purpose flour

1/2 c crushed pretzels

1/4 tsp baking powder

1 7-oz jar marshmallow creme

1/2 c creamy peanut butter

1/4 c powdered sugar

1 c salted coctail peanuts

1 14-oz pkg vanilla carmels, unwrapped

3 tbsp milk

Preheat the oven to 350 degrees. Line a 13x9x2 inch baking pan with heavy foil, extending foil over the edges of the pan; set pan aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, egg yolks, and vinalla. Beat until combined, scraping bowl occasionally. In a small bowl, combine flour, pretxels, baking powder and baking soda. Beat in as much of the flour mixture as you can with the mixer. Using a wooden sppon, stir any remaining flour mixture. Press mixture into the bottom of the prepared pan.

Bake in the preheated oven for 12-14 minutes or until lightly browned. Meanwhile, in a medium microwave-safe bowl, combine marshmallow creme and peanut butter. Microwave on 100% high power for 1 minute or until softened, and slightly melted. Stir in powdered sugar. Spread mixture over crust. Sprinkle with salted peanuts.

In a heavy large saucepan, combine unwrapped carmels and milk. Cook and stir over medium-low heat until carmels are melted and mixture is smooth. Pour caramel mixture evenly over peanut layer. Cool in pan on wire rack. Using the foil, lift the uncut bars out of the pan. Cut into bars. Makes 48 bars.