for 12 cookies:
120g all-purpose flour
4g baking powder
1g salt
60g butter
60g sugar
1 egg
10g cocoa
1 tsp. vanilla extract
1/2 tsp. red food coloring
for cream cheese:
120g cream cheese
15g powdered sugar
20ml cream 35%
15ml lemon juice
1 tsp. vanilla extract
+
40g powdered sugar
❤️
PROCESS
Mix flour, baking powder and salt. Set aside.
Beat softened butter and sugar with a mixer. Beat in cocoa powder. Add egg, vanilla extract and food coloring. Beat again.
Mix in dry ingredients with a spatula. Cover with a plastic wrap and put in the fridge for 2 hours.
Beat cream cheese with icing sugar. Add cream, vanilla extract and lemon juice. Beat again until smooth cream. Make 12 small balls. Cover with plastic wrap and put in the freezer for 30 minutes.
Preheat the oven to 365ºF / 185ºC.
Roll the cold dough into 12 balls. Flatten and place a small ball of cream in the center. Wrap it and roll it into a ball again. Dip and roll each ball generously in icing sugar.
Place on a baking sheet lined with parchement paper. Press lightly with your fingers.
Bake for 12-13.

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