Red Velvet Shortbread Sticks

I come from a long line of Italians, so the idea of a cookie built to be dunked into a milky coffee beverage runs deep in me - the problem is that typically the cookie that gets dunked is nothing to write home about. Why not seize this chance to bring more flavor, life, creativity, fun to your coffee moment? These Red Velvet Sticks bring endless amounts of fudgy, cocoa-y goodness to the table - BYO cup of Donut Shop Red Velvet Latte and it’s bellissima!
Total Time 70 Minutes

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Red Velvet Shortbread Sticks

Red Velvet Shortbread Sticks


Heat the oven to 325°F and pan spray a 8x8” baking dish.


In a medium bowl, mix the butter, melted chocolate and sugar together vigorously until smooth.


Stir in the egg yolks and vanilla extract.


Add the flour, cocoa powder and salt, mix just until the dough comes together.


Press dough into an even layer in the pan and bake at 325°F for 40 minutes until a thin, brownie-like layer forms on top.


Freeze for 30 minutes to completely before cutting into 12 even rows (I like to trim off the edges for clean lines and save the crumby edges for the next step)


In a heatsafe safe bowl, melt the white chocolate and oil gently together until smooth. Dunk or drizzle half the length of your red velvet shortbread sticks with chocolate and transfer to a piece of parchment paper to set. Sprinkle with shortbread crumbs for an extra pop of color and flavor.


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