Red Velvet Cookie Box – Valentine’s Butter Cookies

Ingredients

Cookie Dough Base:

• 240 g (1 cup + 1 tbsp) Unsalted Butter, room temperature
• 60 g (4 tablespoons) Cream Cheese (Mascarpone), chilled
• 150 g (2/3 cup) Caster Sugar
• 2 teaspoons Vanilla Paste (or Extract)
• 1/8 Salt
• 55 g Egg White (from about 1 ½ egg)
• 300 g (2 ½ cups) All Purpose Flour

Red Velvet Piped Cookies:

• 150 g (5,2 oz) of Cookie Dough Base
• 3 g (1 teaspoon) Unsweetened Cocoa Powder
• About ½ teaspoon Red Food Coloring, gel
• About 8 g (2 teaspoons) All Purpose Flour: it depends how much food coloring you’ve added

Cut-Out Red Velvet Cookies:

• About 300 g (10,5 oz) of Cookie Dough Base (the half of cookie dough base leftover)
• 3 g (1 teaspoon) Unsweetened Cocoa Powder
• About 1 teaspoon Red Food Coloring, gel
• About 35 g (3 tablespoons) All Purpose Flour: add gradually until the dough will pull away from the bowl and won’t stick to your fingers.

Cut-Out White Cookies:

• About 300 g (10,5 oz) of Cookie Dough Base (the half of cookie dough base leftover)
• About 30 g (2 1/2 tablespoons) All Purpose Flour: add gradually until the dough will pull away from the bowl and won’t stick to your fingers.

Buttercream Filling:

• 60 g (1/4 cup) Unsalted Butter, softened at room temperature
• 80 g (2/3 cup) Vanilla Powdered Sugar
• 1/3 Vanilla Bean Seeds (or 2 tsp Vanilla Extract/Vanilla Paste)