Red Velvet Sandwich Cookies

By Carynz

Ingredients

• FILLING:
• 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
• 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

Preparation

Step 1

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.