Preheat oven to 375 degrees.
2-1/2 cups flour
2-1/2 tsp dry buttermilk
1/2 tsp salt
1-1/2 cups confectionery sugar sifted
1/2 cup unsalted butter, room temperature
1/2 cup cream cheese, room temperature
1 tbs red velvet emulsion
2 tsp vanilla
2 tbs dark cocoa
1/2 cup melted chocolate chips
Combine flour, dry buttermilk and salt and set aside.
Cream confectionery sugar, butter and cream cheese. Add emulsion vanilla, cocoa and melted chocolate chips.
Blend in dry ingredients.
Roll out on confectionery sugar surface.
Cut in desired shapes with cookie cutter and bake on parchment paper for 7 to 9 minutes.
We sprinkled our cookies with a little powdered sugar and then drizzled with green colored white chocolate. We tempered white chocolate by putting 1/2 (or full bag depending how much you want to use) a bag of white chocolate chips in a microwave safe bowl with 1-2 tablesppons of vegetable shortening. Heating on high for 1 minute and mixing. If it needs more time put it in for 20-30 seconds additional time mixing between. We also added a little bit of green coloring gel to make a drizzle of green colored white chocolate.