optional: 3, 5 oz chocolate chunks or frozen cream cheese filling (see notes)
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In a bowl combine flour, cinnamon, baking powder and salt. Stir and set aside.
In a large mixing bowl combine melted butter, oil and brown sugar. Whisk for about 2 minutes.
Add eggs and vanilla extract and whisk few more seconds, until combined.
Gently fold the beetroot powder and the cocoa powder into the wet ingredients. At the end add the flour mixture little by little, stirring carefully with a wooden spoon to make a soft dough.
Cover the bowl with a cling film and refrigerate for 30-60 minutes.
Preheat oven to 350 degrees F/180 degrees C. Line two large baking tins with parchment paper.
Make balls out of the chilled dough. Optionally stuff them with chocolate chunks or with frozen cream cheese filling (make a well in the centre of the dough and place there the stuffing, then close very well and roll out the ball). Roll the cookies into powdered sugar. Arrange them on the baking sheet.
Bake for about 10-12 minutes or until the bottoms start becoming slightly darker but the tops are still soft. Let cool on a wire rack.
Keep the cookies closed in airtight container for a week. You can also freeze them for up to 3 months by placing them in airtight containers and lining each cookie layer with parchment paper.
Beetroot powder can be substituted with red food colouring by choice.
Depending on the size of your eggs you might need up to ⅓ cup more flour. To understand if you need more flour: after 30 minutes in the fridge the dough should be still a bit soft but not too sticky. If it is very sticky, start adding more flour, 1 tbs at a time, until the consistency of the dough is stable enough to be shaped with hands.
When making the balls, do not hold the dough too long in your hands as it will stick to them. To prevent this, you can grease your hands lightly. Keep the dough in the fridge, when you are not working with it.
Stuffing the cookies is optional. Instead of chocolate chunks you can use the stuffing from this recipe. Cream cheese stuffed cookies should be stored in the fridge.