Red velvet cookies

Whip the cream cheese, butter, salt and sugar on high speed until smooth, about 3 minutes.

Keep beating and add the egg.

Turn off the mixer and add the sifted flour, baking soda, beet powder and Dutch processed cocoa powder; mix on low speed until combined.

Add the white chocolate chips or large disks.

Refrigerate the dough until firm, or for 72 hours for best results.

Portion the dough at 50 grams, about one and a half ounces, each.

Chill or freeze again until firm, form each portion into a ball, roll in a bowl of powdered sugar and refrigerate 30 minutes.

Bake at 350F, 180C, for about 12 to 14 minutes.