Food recipes
Vegan "fauxreo" Chocolate Sandwich Cookies
Vegan "fauxreo" Chocolate Sandwich Cookies Ingredients: shortening, vegetable, household, composite sugars, granulated vanilla extract soymilk, original and vanilla, unfortified wheat flour, white, all-purpose, unenri...
Vegan "fauxreo" Chocolate Sandwich Cookies
Ingredients:
shortening, vegetable, household, composite
sugars, granulated
vanilla extract
soymilk, original and vanilla, unfortified
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
cornstarch
salt, table
leavening agents, baking soda
margarine, regular, 80% fat, composite, stick, without salt
shortening, vegetable, household, composite
sugars, powdered
vanilla extract
Directions:
FOR COOKIES: Cream the shortening and sugar on medium speed.
When light and fluffy add the vanilla and milk.
Add remaining ingredients and mix until the dough holds together.
If its hot or warm in the kitchen or outside, chill the dough in the freezer for 10 minutes.
Preheat oven to 325F Divide the dough into four pieces and roll each into a ball.
Place a piece of parchment paper on a flat surface, flattening the balls of dough onto the parchment.
Place another piece of parchment paper on top and then roll the dough to about 10″ in diameter and about 1/8″ thick.
Cut circles about 1 1/4″ across from the dough with a cookie cutter and refrigerate if the excess dough doesnt lift away easily enough.
Transfer the parchment onto the cookie sheet.
Bake 12 minutes, and repeat with remaining dough, using scraps at the end until all the dough is used up.
FOR FILLING: On medium-high speed, cream the margarine and shortening.
Add the sugar in about 1/2 cup increments until thoroughly combined; it should be stiff and pliable.
Add in the vanilla.
Refrigerate until ready to use.
Roll the filling into round, about 3/4″ pieces and smash until roughly cookie-sized, then sandwich between two cookies.
Ingredients:
shortening, vegetable, household, composite
sugars, granulated
vanilla extract
soymilk, original and vanilla, unfortified
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
cornstarch
salt, table
leavening agents, baking soda
margarine, regular, 80% fat, composite, stick, without salt
shortening, vegetable, household, composite
sugars, powdered
vanilla extract
Directions:
FOR COOKIES: Cream the shortening and sugar on medium speed.
When light and fluffy add the vanilla and milk.
Add remaining ingredients and mix until the dough holds together.
If its hot or warm in the kitchen or outside, chill the dough in the freezer for 10 minutes.
Preheat oven to 325F Divide the dough into four pieces and roll each into a ball.
Place a piece of parchment paper on a flat surface, flattening the balls of dough onto the parchment.
Place another piece of parchment paper on top and then roll the dough to about 10″ in diameter and about 1/8″ thick.
Cut circles about 1 1/4″ across from the dough with a cookie cutter and refrigerate if the excess dough doesnt lift away easily enough.
Transfer the parchment onto the cookie sheet.
Bake 12 minutes, and repeat with remaining dough, using scraps at the end until all the dough is used up.
FOR FILLING: On medium-high speed, cream the margarine and shortening.
Add the sugar in about 1/2 cup increments until thoroughly combined; it should be stiff and pliable.
Add in the vanilla.
Refrigerate until ready to use.
Roll the filling into round, about 3/4″ pieces and smash until roughly cookie-sized, then sandwich between two cookies.