Nearing the end of the 2012... er... 2012+ Cookie Challenge, brings us to the week of red. Yes, it's the time for that annual Card and Chocolate Purchasing Holiday, so why not go for something that evokes that deep, red passion? The kitchens of Full Moon Cuisine decided to take a classic dessert and reinvent it in a cookie form. And the best part? You won't need a lot of time to have these treats ready for someone. Here's what you'll need:

- 1 stick of butter (at room temp)
- 1 cup granulated sugar
- 2 large eggs (at room temp)
- 2 tbsp buttermilk
- 2 tsp apple cider vinegar (yes, you read that correctly)
- 1 tsp vanilla
- 1 tbsp red food coloring
- 1 1/3 cups all purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt

To begin, preheat your oven to 375 degrees F.

In a bowl, mix together your dry ingredients (flour, cocoa, salt, baking powder, and baking soda) and mix them together well. Be careful with the cocoa powder as it can get everywhere. Set aside and let's focus on the wet ingredients. Cream together the butter and sugar until light and fluffy, then add in the eggs one at a time. Once this is complete, add in the buttermilk and vinegar, this will help to make the wet dough fluffier. Next, add in the vanilla and finally your food coloring. Finally, combine your dry ingredients in thirds to your wet, using a spatula to scrape down the sides of your bowl (trust me, you'll need it).

On a parchment paper lined baking sheet, use a 1 1/2 tbsp scoop to portion out your dough. Bake in your oven for 10 minutes, rotating the tray halfway through. Your cookies will spread as they bake, so do not crowd the tray. Allow them to cool on the baking sheet for a few minutes before moving to a wire rack to cool completely.

Now, red velvet is great by itself... but it's the cream cheese frosting that really seals the deal. But, why settle for regular cream cheese frosting? With a simple twist, you can turn up the volume on this classic. Here's what you'll need:

- 1 8-ounce package of cream cheese (softened/at room temp)
- 3 tbsp butter (at room temp)
- 1 1/2 cups powdered sugar
- 1 tsp vanilla
- 1/2 tsp orange extract
- Pinch of salt

Start by creaming together the butter and cream cheese in a bowl. Following this, add in the vanilla and orange extracts, Add in your salt, and then slowly sift in your powdered sugar. Keep mixing until the frosting is smooth and creamy. Spoon approximately 1 tablespoon of the frosting onto each cookie and spread it around. Allow to cool and firm up in the fridge to help keep the frosting from running too much.

Red velvet is a truly classic dessert. By presenting it as a cookie, you're taking this tradition and updating it. With the addition of orange extract to the frosting, the cream cheese and chocolatey cookie enter into a new harmony. To help make sure there's enough red to go around this week the kitchen will be staying open late. Care to place an order?

Want to know what this challenge is all about? Check out my journal and feel free to send in recipes for cookies! http://www.furaffinity.net/journal/3096204/