Ingredients:
1 cup unsalted butter, softened
4 oz (1/2 a block) of cream cheese, softened
2 cups of sugar
1/2 tsp of salt
2 tsp vanilla
1 large egg, room temperature
4 to 4 1/4 cups all purpose flour
1/4 cup corn starch
1/2 cup red Dutch process cocoa powder (you can also use regular Dutch process cocoa powder, you just may need to use more red food colouring)
1 1/2 tsp baking powder
1/4 cup butter milk powder
1/2 tsp vinegar
1 to 2 tsp concentrated gel food colour
Method:
Pre-heat oven to 350 degrees Fahrenheit. In a bowl, sift together 4 cups flour, cornstarch, cocoa powder, baking powder, and buttermilk powder. In a mixing bowl, cream butter, cream cheese, sugar, salt, and vanilla until light and fluffy using a paddle attachment. Add egg and beat till incorporated and mixture is fluffy. On low speed, add 1/2 of flour mixture and incorporate, then add the rest of the flour and mix. Add the vinegar and food colour until a desired colour is reached. Note, the red colour will deepen as the dough sits. The dough will be soft, but should not be sticky. If you use a fair amount of colour, the dough might be sticky, if it is add another 1/4 cup of flour. Wrap dough in plastic wrap and chill for 2 hours. Roll chilled dough on a floured surface to desired thickness. Cut out shapes and place on a parchment lined baking sheet. Chill cookies for 10-15 minutes gripe to baking. Bake for 10-14 minutes depending on how crisp you like your cookies. Remove from oven and cool. This recipe will yield between 3-4 dozen cookies, depending on the size of cutters used. Dough can be frozen for up to 3 months.