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



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.