Red Velvet Cheesecake Cookies

Directions

1. In a large bowl, beat butter and sugar until crumbly. Add eggs 1 at a time, beating well after each addition. Beat in vinegar, vanilla and food coloring. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture. Cover and refrigerate until dough is firm enough to shape, about 1 hour.
2. Place filling ingredients in a food processor; process until creamy. Transfer to a small bowl. Cover and refrigerate until chilled, about 1 hour. Preheat oven to 350°.
3. Using hands dusted with flour, shape dough into 24 balls; flatten each slightly. Spoon tablespoons of filling in center of dough; wrap dough around filling to cover completely. Place 3 in. apart, seam side down, on parchment-lined baking sheets.
4. Bake until tops appear dry and edges just begin to crack, 17-20 minutes. Cool on baking sheets for 5 minutes before removing from pans to wire racks. Store in the refrigerator.