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Red Velvet Sandwich Cookies

Posted By GKC On August 5, 2012 @ 1:58 am In Weekly Recipes | 2 Comments

photo: BonAppetit.com

Makes 16 sandwich cookies

More red velvet…I can’t help it, I still like it. These are pretty and cute and fun.

For the cookies:
1 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1/4 teaspoon baking soda
Pinch of salt
6 tablespoons unsalted margarine, softened
3/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1 teaspoon red food coloring

For the filling:
3/4 cup sweetened shredded coconut
4 ounces pareve tofutti cream cheese, softened
1/3 cup confectioners’ sugar
Pinch of salt
1/2 teaspoon vanilla extract

Make the cookies: Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. Beat the margarine, confectioners’ sugar and vanilla in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. Reduce the mixer speed to low and beat in the flour mixture in 2 additions. Add the food coloring and beat until combined. Transfer the dough to a clean surface and knead a few times. Roll into a 10-inch-long, 1-inch-diameter log; wrap in plastic wrap and freeze until firm, about 2 hours.

Meanwhile, make the filling: Pulse the coconut, pareve cream cheese, confectioners’ sugar, salt and vanilla in a food processor until combined. Refrigerate until ready to use.

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Remove the dough from the freezer and unwrap. Slice the dough into 1/4-inch-thick rounds and arrange about 1 inch apart on the prepared baking sheets. Bake until the cookies are firm around the edges, 8 to 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.

Spread about 1 teaspoon of the filling on the flat side of half of the cookies, then sandwich with the remaining cookies.


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