- 20
Ingredients
- CREAM CHEESE FROSTING:
- 2 3/4 cups All-purpose Flour
- 1/3 cup Unsweetened Cocoa
- 1 1/2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/4 tsp. Salt
- 1 cup Butter, softened
- 1 1/4 cups Sugar
- 2 large Eggs
- 2 Tbsp. Red Liquid Food Coloring
- 1 Tbsp. Vanilla Extract
- 3/4 cup Buttermilk
- Parchment Paper
- 1 (8 oz.) package Cream Cheese, softened
- 1/2 cup Butter, softened
- 1/2 tsp. Vanilla Extract
- Dash of Salt
- 1 (1 lb.) box of Powdered Sugar
Preparation
Step 1
Preheat oven to 350 degrees. Combine first 5 ingredients in a medium bowl.
Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Beat in food coloring and vanilla.
Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition, stopping to scrape bowl as needed.
Drop dough by 1/4 cupfuls 3" apart onto parchment paper-lined baking sheets. Spread dough to 3" rounds.
Bake at 350 degrees for 15 minutes or until tops are set. Cool on baking sheets 5 minutes. Remove to wire racks, and cool completely (about 20 minutes). Crumble 1 cookie into fine crumbs to use as garnish. Spread about 2 1/2 Tbsp. Cream Cheese Frosting onto each cookie; sprinkle with crumbs. Store cookies in refrigerator up to 5 days. Yield: 20 cookies.
CREAM CHEESE FROSTING:
Beat cream cheese, butter, vanilla and salt at medium speed with an electric mixer 1 minute or until creamy. Gradually add powdered sugar, beating a low speed 2 minutes or until smooth. Yield: 3 cups.