INGREDIENTS
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All-Purpose Flour 3 cups
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Unsweetened Cocoa powder 1/4 cup
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Baking powder 2 teaspoons
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Baking soda 1/4 teaspoon
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Salt 3/4 teaspoon (See Note 1)
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Unsalted Butter, melted 1/2 cup
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Cream Cheese, softened 1/3 cup
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Granulated Sugar 1 1/4 cups
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Eggs 3 large
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Milk 1 tablespoon
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Vanilla Extract 2 teaspoons
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Lemon juice 2 teaspoons
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Red food colouring 4 teaspoons
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Powdered Sugar 1 cup
STEPS
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In a bowl, mix together flour, cocoa powder, baking powder, baking soda and salt and set aside.
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Use a stand mixer or hand mixer to beat together butter, cream cheese and sugar in another bowl till light and fluffy.
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Add eggs one at time, beating till combined. Add milk, vanilla extract, lemon juice and food colour and mix.
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Stir in the flour mixture and beat on very low speed till just combined.
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Cover the dough and refrigerate for 3-4 hours.
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Preheat oven to 350 degree F or 175 degree C.
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Fill a plate or wide bowl with powdered sugar. Use a small ice cream scooper to scoop out balls of dough and roll them with your hands in the powdered sugar till they are covered. Don't worry if there is extra sugar in a few places. Work quickly because the dough soaks in sugar quite quickly. My dough balls were the size of golf balls.
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Place on a lined cookie sheet and bake for 12-15 minutes. Let them cool for a few minutes before transferring them to a wire rack to cool completely.
Note 1: In case you are using salted butter, you can skip the additional salt in the recipe.
bon appetit
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