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Candy cane sandwich cookie

 
These treats from vegan cookie queen Kelly Peloza are straight out of her new cookbook, the Vegan Cookie Connoisseur. For more recipes and vegan baking fun, check out her website.

 

Ingredients:

 

For the cookies:

1/2 cup of vegetable shortening

1/3 cup of margarine

1 cup sugar

3 tablespoons maple syrup (Another liquid sugar would work, too)

1/4 cup of soy milk, plus more if needed

1 teaspoon peppermint extract

1/2 teaspoons of vanilla extract

2 1/3 cups of flour

1/2 teaspoon of baking soda

3/4 cup of cocoa powder

1/4 teaspoon of salt

 

For the peppermint cream filling:

3 cups of powdered sugar, sifted

¾ cup vegetable shortening

1/4 teaspoon of vanilla extract

3/4 teaspoon of peppermint extract

5-6 finely smashed candy canes

 

Directions:

 

For the cream filling:

In a medium-sized bowl, mix the shortening, vanilla and a small portion of the powdered sugar with either an electric mixer or a fork. Gradually add more powdered sugar (You may not need all of it, as too much will make the mixture dry and crumbly.) If it seems too dry, place atop a warm stove or microwave for 10 seconds. Set aside, but don’t put it into the fridge.

 

For the cookies:

1. Preheat the oven to 325 degrees F.
 
2. In a large bowl, cream the shortening, margarine and sugar together using an electric mixer until smooth. Add maple syrup, soy milk and vanilla. Blend until all ingredients are combined and there is no crumbliness.
 
3. Sift in flour, baking soda, cocoa and salt in parts, and beat after each addition. If the dough is too dry, add a little soy milk. The dough should be slightly stiff, and you should be able to knead it. If it’s too sticky, add some more flour.
 

4. Roll the dough into a log, freeze for about 15 minutes, then slice into 1/8-inch-thick rounds. Place cookies on a parchment-lined baking sheet.

 

5. Once your cookies are all cut out, bake for 8 to 10 minutes. Watch carefully! These suckers can burn super fast. They are done when the edges and center are firm, but not hard. Remove from the oven and transfer cookies to a wire cooling rack with a spatula. They will harden as they cool.

 

Put it all together:
Using 1 teaspoon of frosting for each sandwich cookie, put the frosting onto one half, top with another cookie and press together very carefully. Repeat and eat ‘em up…or share, if you’re feeling generous! Wrap them in plastic and tie with a ribbon to make a super sweet gift.

BY KELLY PELOZA ON 12/21/2010 7:00:00 AM

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