Red Velvet Crack Cookies

Ingredients:

Cookie

• 1.5 cups premium flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 tsp salt
• 1/4 teaspoon of baking soda
• 1 and 1/4 cups sugar
• 55 g butter, melted
• 1 tbsp. l. curdled milk
• 1 teaspoon red food coloring
• 1 tsp vanilla extract
• 2 large eggs
• Powdered sugar, for rolling

Curd cream

• 1 cup icing sugar, sifted
• 230 g cream cheese, softened
• 55 g softened butter
• 1 vanilla bean, split lengthwise and scrape out the seeds

Preparation:

1. CookieSift the flour, cocoa powder, baking powder, salt, and baking soda into a medium bowl. In another bowl, beat the sugar and butter together, then add the buttermilk, food coloring, vanilla, and eggs. Using a rubber spatula, fold the flour mixture into the sugar mixture until smooth. Cover the bowl with plastic wrap and refrigerate until set, about 30 minutes (the mixture will still be soft).
2. Preheat oven to 190°C. Line 2 baking sheets with parchment paper.
3. Place a small amount of powdered sugar in a shallow bowl. Scoop out portions of the chilled dough with a tablespoon and roll them in. The powdered sugar should completely coat the balls. Transfer them to one of the prepared baking sheets. Space the dough balls about 8 cm apart; they will expand and will be about 8 cm in diameter when finished.
4. Bake until the cookies are slightly firm to the touch, slightly dry on top but without dark spots (12-14 minutes). Let cool on the baking sheet for about 10 minutes. The cookies should still be slightly soft and just lifting away from the baking sheet on the bottom.
5. While baking the first batch of cookies, scoop out and dust the next batch of dough with powdered sugar, then place it on a different baking sheet. Bake the second batch while the first one cools. Repeat with the remaining dough.
6. Curd creamUsing a stand mixer fitted with the paddle attachment, beat the powdered sugar, cream cheese, butter and vanilla until smooth and free of lumps.
7. Once the cookies have cooled, spread 1 tablespoon of the cream cheese filling over the bottom (flat) side of each half. Top with the remaining cookies, with the bottom (flat) side facing in. Cookies can be stored in the refrigerator in an airtight container for up to 5 days..