Tuesday, August 7, 2012

Chocolate Sandwich Cookies

Any tiny pop-in-your-mouth dessert is going to be a labor of love as you carefully craft each individual piece to look as cute and delicate as the last. These little sandwich cookies look even more adorable with fluted edges, but a regular circle cookie cutter will do just fine. If you're not a vanilla cream filling, use this as an opportunity to flavor it with any number of extracts; peppermint, almond, coffee or orange.

Chocolate Sandwich Cookies
1 cup organic cane sugar
2/3 cup cocoa powder
1/2 cup earth balance vegan butter
2 tbl water
1 tsp vanilla
1 1/2 tsp ener-g egg replacer
3/4 cup all-purpose flour
1/8 tsp salt

Cream together the sugar, cocoa powder, butter, water, vanilla and egg replacer until smooth and fluffy. Add the flour and salt and mix to combine.
Shape into a disc and wrap in plastic. Chill for 1 hour.
Roll out the dough  into a thin sheet, stamp out circles and place on a parchment lined baking sheet. Once all of the dough is done, chill the cookies one last time for 30 minutes.
Preheat the oven to 350.
Bake for 8 minutes and let cool completely before filling.

cream filling:
1/4 cup earth balance vegan butter
1/4 cup shortening
1 1/2 cup organic powdered sugar
1 tsp vanilla extract

Cream together the butter and shortening until fluffy. Add the powdered sugar and vanilla and whip until light and smooth.

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