Chocolate-Dipped Red Velvet Cookies

1. With an electric mixer, whip butter until fluffy. Stir in the powdered sugar, cornstarch, flour, cocoa powder, and food coloring. Mix on low for one minute, then on high for 2 minutes.

2.Wrap in Saran wrap and chill the dough in your freezer for 15 minutes. Roll the cookies into a ball and then press out into flat round cookies on an ungreased cookie sheet. These cookies do not rise or expand, so mold them into the exact size/shape that you want on the cookie sheet.

3. Bake for 8-10 minutes in a preheated oven at 375°. These cookies break pretty easily when they are warm, so allow to cool completely before dipping in chocolate.

4. In a double boiler (or a metal bowl over a pot of bowling water), melt the semisweet chocolate. Remove from heat. Dip the cookies into the chocolate, and place on waxed paper to harden. Sprinkle nonpareils on the chocolate for decoration. Optionally, place in the refrigerator for the chocolate to cool more quickly.

Note: these cookies taste powdery and crumbly when warm. They taste leaps and bounds better the next day. Allow to cool completely before handling, and wait until the next day before enjoying.