Name: Red Velvet Thumbprints
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: about 24 cookies
Ingredients: 1 1/2 cups cake flour; 1 tablespoon unsweetened cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon salt; 6 tablespoons unsalted butter, at room temperature; 4 tablespoons vegetable shortening, at room temperature; 2/3 cup granulated sugar; 1 large egg; 1 teaspoon pure vanilla extract; 1/4 teaspoon red gel food coloring; 3 1/2 ounces white chocolate, chopped; 1 1/2 tablespoons heavy cream; 3 ounces cream cheese, at room temperature; 1 1/2 tablespoons unsalted butter, at room temperature; 1/3 cup confectioners' sugar; 1 teaspoon pure vanilla extract; Pinch of salt; Red sanding sugar, for decorating

Directions

Make the cookies: Whisk the flour, cocoa powder, baking powder and salt in a medium bowl. Beat the butter, shortening and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the egg, vanilla and food coloring and beat until smooth and the color is fully incorporated. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Cover and refrigerate until firm, about 1 hour.
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll tablespoonfuls of dough into balls and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are puffed and set, 16 to 18 minutes. Let cool 2 minutes on the baking sheets, then make an indentation in each cookie using the back of a small measuring spoon. Transfer to racks to cool completely.
Make the filling: Microwave the white chocolate and heavy cream in a microwave-safe bowl in 20-second intervals, stirring, until smooth. Beat the cream cheese, butter and confectioners' sugar in a bowl with a mixer on medium-high speed until smooth and fluffy, about 2 minutes. Add the white chocolate mixture, vanilla and salt and beat until smooth. Transfer to a pastry bag fitted with a star tip and pipe into the indentations in the cookies. Sprinkle with red sanding sugar. Store in the refrigerator.

Photograph by Ryan Dausch

Courtesy of Food Network Magazine

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Red Velvet Thumbprints

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