MAKE IT CUTE

What’s better than a fresh bag of Oreos? Homemade sandwich cookies with a pepperminty holiday twist, of course!

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:

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:

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.

by Kelly Peloza | 2/1/2016