Red Velvet Thumbprint Cookies with Cream Cheese Filling

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 3 tbsp Cocoa powder, unsweetened
  • 2 1/2 cups Flour
  • 1 tbsp Food coloring, red
  • 2 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 cup Sugar
  • 1 1/2 tsp Vanilla

• Dairy

  • 1 1/8 cup Butter
  • 2 oz Cream cheese

Found on therecipecritic.com

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 tablespoon red food coloring
• 1teaspoon vanilla
• 2½ cups flour
• 3 tablespoons unsweetened cocoa powder
• ¼ teaspoon salt
• 2 tablespoons butter, softened
• 2 ounces cream cheese, softened
• ½ teaspoon vanilla
• 2 cups powdered sugar

Directions

• Preheat oven to 350 degrees and lightly grease a baking sheet.
• In a = large bowl, beat butter and sugar for about 2 minutes or until creamy. Stir in egg, food coloring and vanilla until completely blended. Mix in flour, cocoa and salt until blended.
• Roll dough into 1-inch balls. Place balls 2 inches apart on your prepared baking sheet. Press thumb into center of each cookie to make indentation, but be careful not to press all the way to the cookie sheet.
• Bake for 10-12 minutes. Allow to cool on cooling racks.
• To make the frosting, beat together the butter and cream cheese until light and fluffy (1-2 minutes). Mix in vanilla. Gradually mix in powdered sugar until incorporated. Pipe into the center of each filled cookie. Add sprinkles if desired. Store in airtight container at room temperature or chilled.