Prep time  1 hour 
 Sit time  10 minutes 
 Cook time
 10 minutes 
 Total time   1 hour 20 minutes 



2 cups flour
2 tsp Dutch processed cocoa
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg
1/2 cup milk
1 tsp vanilla
3 tsp / 1/2 oz red food coloring

Cream Cheese Filling:

12 oz cream cheese, room temperature
1/2 cup butter, room temperature
2 cup powdered sugar
1 tsp vanilla


For the cookies: Preheat oven to 350 degrees F. Cream butter with both sugars. Add egg, vanilla, food coloring, and milk. Sift dry ingredients in a separate bowl; then add to wet mix. Measure by the teaspoon onto a parchment-lined cookie sheet, allowing 2 inches between each cookie as they will expand. Bake for 10 minutes or until just set. Allow to cool a few minutes before assembling.

For the filling: Blend butter and cream cheese. Add vanilla and powdered sugar until there are no lumps and the mixture is smooth. To assemble the sandwich cookies, use a spoon or a piping bag to measure a tablespoon-sized amount on one flat side of a cookie. Then, press together a second cookie of the same size, allowing the filling to squeeze out to the sides.

Wine Pairing

Beringer Main & Vine™ Red Crush