Shortbread Cookie Sandwiches

Shortbread Cookie Sandwiches

I ran across a recipe for shortbread and thought it sounded good, but a tad boring for this chocoholic (you must have realized by now that I have a passion for chocolate). Let’s see… raspberry jam, chocolate, sprinkles… now we’re getting somewhere.

To adapt them to high altitude I added flour. I decided to use a shot glass as a cookie cutter to make a more suitable size for sandwiches. After I concocted a chocolate dip I was set.

These cookies are more labor intensive than the average cookie I bake, but they appealed to my creativity. After I tasted them they appealed to my stomach, too. Sorry, there were none left for the freezing experiment.

Shortbread Cookie Sandwiches adapted from Vegan Without Borders by Robin Robertson
cookie dough
1 cup vegan sugar
1/2 cup vegan margarine, at room temperature
1/2 cup vegan cream cheese, softened
2 cups + 1 TBS all-purpose flour
1 tsp baking powder
chocolate dipping sauce
1 cup vegan chocolate chips
1 tsp vegan shortening
filling
2 TBS seedless raspberry jam
topping (optional)
vegan sprinkles
Preheat oven to 375F. Line baking sheets with parchment paper.
In a food processor, combine sugar, margarine and cream cheese, and process until smooth and well blended. Add flour and baking powder and pulse until well combined. Do not overmix. Put in a bowl and place in the refrigerator for a few minutes.
Transfer the cookie dough to a flat work surface between two sheets of parchment paper. Roll out the dough to 1/2″ thick. Using a shot glass, cut the cookies and put them on the prepared baking sheets. Bake until golden, for about 12 minutes. Cool on the cookie sheets then remove to a wire rack to cool completely.
Place the chocolate chips and shortening in a small saucepan on low heat. When melted, stir and remove from stove. Take a cooled cookie and place a small amount of jam on the underside. Top with another cookie to form a sandwich. Dip half of the sandwich in the chocolate sauce, decorate with sprinkles, and place on a sheet of waxed paper to set.

You can leave some cookies un-dipped or un-sandwiched or un-sprinkled. Or you can fully dip them and coat them with sprinkles. Let your imagination run free. They will all be delicious.

Until next time, happy baking!

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