Cream together butter and confectioners sugar. Next add the egg, vanilla, red velvet emulsion, and milk and mix well. Start with 2 tablespoons of milk, then add the rest if the dough is a little dry after adding the flour mixture.
At this point you will notice the intense red velvet color from the red velvet bakery emulsion.
Sift together the cocoa, buttermilk powder, flour, baking powder and salt and add to the wet ingredients.
As the dough begins to form add a splash of apple cider vinegar. The dough should be soft but not sticky.
After mixing, let it rest for five to ten minutes.
Once rested, roll out on parchment paper to 1/4 inch thickness dusting lightly with flour if needed. Cut into desired shapes and bake at 400 degrees for 6-7 minutes. Let cool.
While cookies are resting prepare the white truffle cream cheese filling per the following recipe we've prepared for you:
Place egg whites and granulated sugar into a double boiler pan and heat until sugar has dissolved into the egg whites. Place into the bowl of a kitchen aid mixer and whisk until med peaks.
Next, on low speed add room temperature cream cheese to the mixture, along with the unsalted butter a little at a time until incorporated. Next add the White Truffle or White Chocolate Ganache. Make sure that the truffle or ganache has cooled way down before adding but is still pourable.. Add a splash of Vanilla and begin to add the poured sugar until you get a medium consistency icing.
Using a piping bag fitted with a 1M tip, pipe a star or a rosette of icing onto one half of the cookie. Place another cookie on top and you have your Red Velvet Whit Truffle Cream Cheese Sandwich cookie! Enjoy!