Red Velvet Butter Cookie Roses Eggless

Name: Red Velvet Butter Cookie Roses Eggless
Cuisine: Indian
Ingredients: 110 g (1/2 cup) all-purpose flour; 15 g (2 tbsp) cornstarch; 8 g (1 tsp) cocoa powder; 110 g (1/2 cup) unsalted butter, softened at room temperature; 60 g (1/2 cup) powdered sugar; 1 tsp vanilla paste or extract; pinch salt; as required red food colour; 15-20 g about 3-4 tsp) milk, room temperature; 60 g (4 tbsp) cream cheese (Philadelphia), room temperature; 30 g (2 tbsp) unsalted butter, softened at room temperature; 1/4 tsp vanilla paste or extract; 90 g (3/4 cup) powdered sugar

Bitu IND (Manju Jain) @bitubake143

Chennai

#Weekred
#Red
#Redvelvet
#Cookies
#Buttercookies
#Eggless
#Egglesscookies

Bitu IND (Manju Jain) @bitubake143

Chennai

#Weekred
#Red
#Redvelvet
#Cookies
#Buttercookies
#Eggless
#Egglesscookies

Saved

Ingredients

COOKIE DOUGH:
110 g (1/2 cup)all-purpose flour
15 g (2 tbsp)cornstarch
8 g (1 tsp)cocoa powder
110 g (1/2 cup)unsalted butter, softened at room temperature
60 g (1/2 cup)powdered sugar
1 tspvanilla paste or extract
pinchsalt
as requiredred food colour
15-20 g about 3-4 tsp) milk, room temperature
CREAM CHEESE FILLING:
60 g (4 tbsp)cream cheese (Philadelphia), room temperature
30 g (2 tbsp)unsalted butter, softened at room temperature
1/4 tspvanilla paste or extract
90 g (3/4 cup)powdered sugar

Saved

Steps

1

In a medium size bowl sift and mix together: flour, cornstarch and cocoa. Set aside.
2

In a large bowl place butter, vanilla, powdered sugar and mix with a hand mixer (or a spatula) until soft and creamy.
3

Add red food color, pinch salt and mix.
Incorporate flour mix in 2-3 times.
4

Add milk to get the perfect consistency: the milk amount could vary depending on your flour. You have to get a thick dough, not too creamy, but sticky and not too hard to pipe. If you'll make a too soft dough, your roses will spread in the oven and will loose their shape.
5

Pipe roses (TIP WILTON 2D) onto a baking sheet lined with parchment paper. Place roses in the refrigerator for about 30-60 minutes: don't skip the refrigerating time or your cookies will spread too much in the oven.
6

Bake in a preheated fan oven at 170°C-340°F for about 8-10 minutes.
Allow cooling on the baking sheet for some minutes.
Cool down completely on a wire rack.
7

CREAM CHEESE FILLING:
In a medium size bowl place softened unsalted butter, cream cheese, vanilla and mix with an hand mixer until well combined.
8

Add powdered sugar in batch and keep on mixing for few minutes until thicken.
9

Create sandwich cookies placing some cream cheese filling between 2 cookie roses (I've used a piping bag with a round 1cm piping tip).
10

Store filled cookies in refrigerator in a cookie box for about 4 days.
Store cookies (without filling) at room temperature in a tin cookie box for up to 10-15 days.
11

I have used butter cream frosting for now.
For Recipe of it inbox me.