Ingredients

• 1/4 cups flour
• 1/3 cup sugar
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 cup butter, cut up
• 1 tablespoon red food coloring
• 3 ounces white chocolate, chopped
• 1 1/2 tsp shortening
• white sugar flake sprinkles

Instructions

1. Preheat the oven to 325F.
2. In a medium bowl, stir together flour, sugar, cocoa powder, and salt. Using a pastry blender {or your hands!}, cut in butter and food coloring until mixture resembles fine crumbs. Form into a ball and knead until smooth. And this does take some work, I did it in small batches, then mixed into one big ball.
3. On a lightly floured surface, roll or pat the dough out to approximately a ½ inch thickness. Use a floured round cookie cutter to cut out the dough (I did mine about a 1 inch diameter). I actually used a pill bottle for my cookie cutter, I wanted these coin size.
4. Place the cookies 1 inch apart on on ungreased cookie sheet and bake for 20-25 minutes until the centers are set. Cool.
5. In a saucepan, melt the white chocolate and shortening over low heat, stirring constantly. Roll the edges of the cookies in the melted chocolate and then sprinkle with the sugar flakes. Let stand until set.
6. Cookies may be frozen in an airtight container for up to 3 months.