Gluten Free, Egg Free, Red Velvet Cookies

1. Preheat oven to 325 degrees F. In a food processor, combine the flours, arrowroot starch, xantham gum, baking powder, and baking soda. Cover and pulse until mixed well. Add the sugar, cocoa powder and salt. Cover and pulse until combined. Add the butter/margarine and the red food coloring. Pulse until mixture resembles crumbs. Then continue to process until mixture clumps together.

2. Scoop dough onto parchment paper and knead for 2 minutes. Press dough until approximately 1/2 inch thick. Cut with a round cookie cutter and move cutouts to a cookie sheet lined with parchment paper. Continue with scraps until all dough is used.

3. Bake in the preheated oven for 20 to 25 minutes or until the middle is set. Transfer cookies to a wire rack to cool.

4. In a sauce pan, melt white chocolate chips and shortening over low heat, stirring constantly. Dip half of each cookie into melted chocolate and add sprinkles if desired. Place back on parchment paper until set. Store in a sealed container.

Enjoy!