Red Velvet Sandwich Cookies

Red Velvet Sandwich Cookies
Red Velvet Sandwich Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cookies;

  • 1

    cup flour

  • 1

    Tbs unsweetened cocoa powder

  • 1/4

    tsp baking soda

  • pinch of salt

  • 6

    Tbs unsalted marg,softened

  • 3/4

    cup confectioner's sugar

  • 1/2

    tsp vanilla extract

  • 1

    tsp red food coloring

  • FILLING:

  • 3/4

    cup sweetened shredded coconut

  • 4

    oz tofutti cream cheese,softened

  • 1/3

    cup confectioner's sugar

  • pinch of salt

  • 1/2

    tsp vanilla extract

Directions

For the cookies, whisk flour,cocoa powder,baking soda and salt in a med. bowl. Beat marg,confec. sugar,and vanilla in a stand mixer fitted with a paddle attachment on med. speed until smooth,about 1 min. 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" long,1" diameter log,wrap in plastic wrap and freeze until firm,about 2 hrs. Meanwhile,make the filling,pulse the coconut,cream cheese,confectioner's sugar,salt and vanilla in a food processor until combined. Refrigerate until ready to use. Preheat the oven to 350. Line 2 baking sheets with parch. paper. Remove the dough from freezer and unwrap. Slice the dough into 1/4 " thick rounds and arrange about 1" apart on the baking sheets. Bake until the cookies are firm around the edges,8-10 min. Le cool 2 min. on the baking sheets,then transfer to a rack to cool completely. Spread about 1 tsp of the filling on the flat side of half of the cookies,then sandwich with the remaining cookies.

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