Red Velvet Cream Cheese Cookies

 Best eaten on the day.  From Canadian Living cookbook.

Filling:

• 250 g cream cheese, softened
• 1/2 c icing sugar
• 1 tsp vanilla
• Salt

Cookies: 

• 1 1/4 c all-purpose flour
• 1/4 c cocoa powder
• 1/2 tsp baking powder
• 1/2 c unsalted butter, softened
• 1/4 c lightly packed brown sugar
• 1 egg
• Red paste food colouring
  

 For the filling:

In bowl, whisk & mix until smooth.  Refrigerate.

Cookies:

In bowl, combine flour,  cocoa powder, and baking powder.

In a mixer on medium, beat butter with both sugars until light and fluffy.  Beat in egg and food colouring.  Add dry ingredients.  Stir with wooden spoon until batter is smooth.  Refrigerate for 30 minutes.

Preheat oven to 350°F.  Line 2 baking sheets with parchment paper.

Make balls, then flattened disks with cookie batter in hands.  Place 1 tsp filling in disk.  Seal up the disk and roll until round again.  Optionally add sparkling sugar and place on trays about 3 inches apart.  Bake until shiny, 15 - 18 minutes.  Let cool for 2 minutes before transferring to baking sheets.