Monday, December 13, 2010
Better Than Oreos
In a large mixing bowl combine 3/4 cup vegan shortening, 1 cup sugar, 2 teaspoons vanilla extract, 1/2 cup almond milk.
In a separate bowl combine 11/2 cups of flour, 3/4 cocoa (dark is best like the very alkalized black cocoa but Dutch will do they just won't be as dark), 2 teaspoons of cornstarch, 1/4 baking soda, 1/2 teaspoon salt.
Sift the dry mixture into the wet mixture and mix until you have a nice dough.
Chill in the fridge for an hour or overnight.
Preheat the oven to 350. On parchment paper (not a floured surface or your oreos will no longer be dark but dusted with white flour) roll out the dough and using a round cookie cutter cut out your circles for the cookies.
Drop the circles on parchment papered cookie sheets make sure you have enough to pair up in the end.. Bake the cookies for 10 minutes.
No I haven't forgotten the white filling.
While your cookies are baking combine the following to make the cookie filling:
I start by melting a handful of vegan marshmallows in a double broiler and then adding 2 teaspoons of vanilla. While this is cooling mix together:
1/4 vegan margarine
1/4 vegan shortening
21/2 cups of icing sugar
Combine all the filling ingredients together until pretty thick. (You may need to refrigerate it or add more powdered sugar.)
Now you are ready to drop the filling on top of a cookie and then lid it with another. Do this until you've created all your little sandwiches.
Better Than Oreos!