2 1/2 cups all-purpose flour spooned and leveled
1/4 cup coca powder
2 tsp. baking powder
3/4 cup unsalted butter(1 1/2 sticks) room temp.
3 cups powdered sugar, divided
1 Tbsp. red food coloring
1 tsp. vanilla extract
1 tsp. white vinegar
1. Preheat oven to 350*F with rack in the upper and lower thirds. Line 2 baking sheets with parchment paper. Whisk together flour, cocoa, baking powder and salt in a bowl. 2. Beat butter and 1 1/2 cups powdered sugar on medium speed with electric mixer until smooth, 1-2 minutes. Reduce mixer to low speed and gradually add flour mixture, beat just until combined, 1-2 minutes. Add food coloring, vanilla and vinegar; increase mixer speed to medium and beat just until dough forms large crumbs, 15-20 minutes. 3. Shape dough into 2 Tbsp. balls. Place balls 1-inch apart on prepared baking sheets, freeze 10 minutes. Bake rotating sheets halfway through, until dry around edges, 15-18 minutes. Cool on wire rack 5 minutes. 4. Place remaining 1 1/2 cup powdered sugar in a bowl. Working one at a time, gently toss warm cookies in sugar to coat. Return cookies to baking sheets to cool completely reserve remaining sugar; once cooled toss again in batches in remaining sugar.