Ruby Chocolate Shortbread Cookies are buttery and crisp cookies made with naturally pink ruby chocolate for a fruity and slightly tangy flavor. These elegant cookies have a delicate melt-in-your-mouth texture and beautiful color, making them perfect for holidays, tea parties, or homemade gifts.
Total Time:57 minutes
Yield:24 cookies
Ingredients
1 cup unsalted butter, softened
3/4 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
6 ounces ruby chocolate, melted and cooled slightly
Extra melted ruby chocolate (optional)
Freeze-dried raspberry crumbs (optional)
White chocolate drizzle (optional)
Sprinkles (optional)
Instructions
Preheat the oven to 350°F (175°C).
Line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and powdered sugar until smooth and fluffy.
Mix in the vanilla extract and melted ruby chocolate.
In a separate bowl, whisk together the flour and salt.
Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Shape the dough into a log or flatten into a disc.
Wrap and refrigerate the dough for at least 30 minutes.
Roll out the dough on a lightly floured surface and cut into desired cookie shapes.
Place the cookies on the prepared baking sheet, leaving space between each cookie.
Bake for 10 to 12 minutes, or until the edges are lightly set.
Allow the cookies to cool completely before decorating with additional ruby chocolate or toppings if desired.
Notes
Add chopped pistachios for extra crunch and flavor.
Dip half of each cookie in melted ruby chocolate for a bakery-style finish.
Store cookies in an airtight container at room temperature for up to 5 days.
Freeze baked cookies or dough for up to 2 months.
Chill the dough longer if it becomes too soft to handle.
