What’s better than a fresh bag of Oreos? Homemade
sandwich cookies with a pepperminty holiday twist, of course!
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
POSTED IN sweet treats, cookie, winter holiday recipes