Red Velvet Cookies

Ingredients:

Cookie

• 1.5 cups cake flour
• 1 tbsp cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, room temperature
• 4 tbsp. shortening, room temperature
• 2/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp red gel food coloring

Filling

• 100 g white chocolate, chopped
• 1.5 tbsp. heavy cream
• 90 g of cream cheese, room temperature
• 1.5 tbsp unsalted butter, room temperature
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• A pinch of salt
• Red decorative sugar, for sprinkling

Preparation:

1. Bake some cookiesIn a medium bowl, combine the flour, cocoa powder, baking powder, and salt. In a large bowl, beat the butter, shortening, and sugar with a mixer on medium-high speed until fluffy, about 2 minutes. Add the egg, vanilla extract, and food coloring and beat until smooth. Reduce the mixer speed to low, add the flour mixture, and knead the dough.
2. Cover and refrigerate for about 1 hour.
3. Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. Scoop 1 tablespoon of dough into balls and roll into balls. Place them 2 inches (5 cm) apart on the prepared baking sheets.
4. Bake, rotating the baking sheets halfway through, until the cookies are puffed and set, 16-18 minutes. Let cool on the baking sheet for 2 minutes, then use the back of a small measuring spoon to make an indentation in each cookie. Transfer to wire racks to cool completely.
5. Prepare the fillingMicrowave the white chocolate and heavy cream in 20-second intervals, stirring occasionally, until smooth. In a bowl, beat the cream cheese, butter, and powdered sugar with a mixer on medium-high speed until smooth, about 2 minutes. Add the white chocolate mixture, vanilla extract, and salt and beat until smooth.
6. Transfer to a pastry bag fitted with a star tip and pipe the cream into the indentations of the cookies. Sprinkle with red sugar. Store the cookies in the refrigerator.