Pink and White Shortbread Cookies
. 2 cups all-purpose flour
. 1/4 teaspoon salt
. 1 cup (2 sticks) unsalted butter, room temperature
. 1/2 cup powdered sugar
. 1 teaspoon pure vanilla extract
. 6 ounces white chocolate baking squares, chopped
. Red food coloring
In small bowl combine flour and salt; set aside. In large mixing bowl, beat butter with electric mixer on medium to high speed 1 minute. Add sugar. Beat until combined. Beat in vanilla extract. Beat in as much flour mixture as you can with mixer. Stir in any remaining flour mixture. Cover and chill dough one hour or until easy to handle.
Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside. On lightly floured surface roll out dough half at a time to 1/4 inch thickness. Using 2-inch round cookie or biscuit cutter, cut into rounds. Place on prepared baking sheets and refrigerate 15 minutes (this will ensure cookies maintain shape through baking). Bake 8 to 10 minutes or until cookie edges are very lightly browned. Cool on wire rack.
Place white chocolate in top of double boiler. Place over boiling water (upper pan should not touch water.). Cook and stir until chocolate is completely melted and smooth. Add red food coloring, a few drops at a time, until mixture is desired color. Dip cookies halfway into melted chocolate; place on parchment lined baking sheets. Place baking sheets in refrigerator 10 minutes, or until chocolate has hardened. Makes about 40 (2-inch) cookies.