Red Velvet Cream Cheese Cookie

Ingredients

(yields 9 cookies, 8cm in diameter )

Cream cheese filling

180g Cream cheese -30g Powdered sugar

Red velvet cookies

113g Unsalted butter

85g Granulated sugar

50g Eggs Whole

2g Vanilla extract

160g All-purpose Flour

26g Cocoa powder

1g Baking soda

A pinch of salt

Red food coloring (6 drops of Chefmaster's red gel color)

Press the cream cheese at room temperature with a spatula to make it soft. If the cream cheese is cold, it is hard to soften, so leave it out enough at room temperature before using. Add powdered sugar and mix with a spatula. Mix lightly until the powdered sugar soaks in and mixes well. Divide the cream cheese filling by about 20g each. If you don't have a scoop, you can harden it in the refrigerator and divide it with a spoon. The cream cheese must be hard when shaping the cookies later. While making the cookie dough, let it set in the freezer. Lightly beat the butter at room temperature. Add sugar and salt and whisk with a hand mixer. Whisk the butter for 1 to 2 minutes with a hand mixer until the color of the butter slightly brightens and the volume increases. Use a spatula to scrape down the edges. Add the room temperature egg and vanilla extract and whisk until they're well mixed in the dough. If you use cold eggs, it's not mixed well into the dough, so be sure to use eggs that are at room temperature. Use a spatula to scrape down the edges of the bowl. Add red food coloring and whisk to mix well. I used 6 drops of red coloring. (Chefmaster Christmas Red) Sift in the flour, cocoa powder, and baking soda. Fold lightly as if cutting the batter with a spatula until the dough makes a lump. Divide the cookie dough into 9 chunks of 45 to 50 grams each. Because the dough isn't sticky much, you can easily handle it with your hands. Make the cookie dough round and flat, then place the frozen cream cheese on it and wrap it. Nowadays, this shape of the cookie is the new rage in Korea. As it is baked, it spreads slightly, so leave enough space between cookies. Bake at 170℃(338℉) for 10 minutes. Baked cookies are fragile when hot, so cool them completely on the pan. It tastes like a red velvet cake is transformed into cookies. It looks pretty and tastes also good, so I think it would be a good treat for loving someone. When you take it slightly frozen, the cream cheese part becomes chewy and firm so it tastes different.

Enjoy :)