Special Garnishes: melted white chocolate, crushed nuts
Instructions
Preheat your oven to 350°F (175°C).
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Add in the egg, vanilla extract, and red food coloring. Mix until well combined.
In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until combined.
Chill the dough in the refrigerator for 30 minutes.
Scoop out tablespoon-sized amounts of dough, roll them into balls, and place them on a baking sheet lined with parchment paper. Make an indentation in each ball for the filling.
Mix the softened cream cheese and powdered sugar until smooth. Fill each thumbprint with a small dollop of the cream cheese mixture.
Bake for 12-15 minutes or until edges are firm but centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
