Red Velvet Whoopie Pies

Red Velvet Whoopie Pies veganized
For the cookies:
2 cups all-purpose flour
2 tbsp. cocoa powder
½ tsp. baking powder
¼ tsp. salt
8 tbsp. vegan butter, at room temperature
1 cup light brown sugar, packed
1 egg substitute
1 tsp. vanilla extract
½ cup vegan buttermilk, at room temperature
1 oz. red food coloring

For the frosting:
8 oz. vegan cream cheese
5 tbsp. vegan butter, at room temperature
2 tsp. vanilla extract
2½ cups vegan confectioners’ sugar, sifted

Directions:
Preheat the oven to 375 F.

Using a heart template cut out from card stock, trace evenly spaced hearts onto pieces of parchment paper sized to fit two cookie sheets. Place the parchment on the cookie sheets so that the side you have drawn on is facing down; set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary. Blend in the vanilla. With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients. Do not overheat. Blend in the food coloring.

Transfer the batter to a pastry bag fitted with a large plain round tip. Pipe the batter onto the parchment paper using the heart tracings as a guide. Bake 7-9 minutes or until the tops are set, rotating the baking sheets halfway through. Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a cooling rack. Repeat with any remaining batter. Allow cookies to cool completely before proceeding.

To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.

Transfer the frosting to a clean pastry bag fitted with a plain, round tip. Pair the cookies up by shape and size.

Flip one cookie of each pair over so that the flat side is facing up.

Pipe frosting onto the flat-sided cookie of each pair, leaving the edges clear. Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges. To store, refrigerate in an airtight container.

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Valentine Sandwich Cookies

Valentine Sandwich Cookies
1 cup vegan butter
1 1/2 cups vegan confectioners' sugar
1 egg substitute
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

1. In a large bowl, cream together butter and confectioners' sugar. Add in egg, vanilla and almond extract. Mix well.
2. In a medium bowl, stir together flour, baking soda and cream of tartar; blend into the butter mixture. Divide dough into thirds and shape into balls.
3. Working with 1/3 of dough at a time, roll out dough into desired thickness on a lightly floured surface. For each heart sandwich cookie, cut out 2 3-inch hearts. Cut out the center of ONE of the 3-inch hearts with the 1 1/2-inch cutter.
4. Place each piece separately on an ungreased cookie sheet, 1 - 2 inches apart. Bake in a preheated, 350 degrees F (175 degrees C) oven until lightly browned (7-8 minutes for 1/4 inch thick cookies). Cool completely on wire rack. Frost bottom cookie with Pink Valentine Frosting and place an open centered cookie on top to form the sandwich. Also frost the small 1 1/2 inch hearts and serve as separate cookies.

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Chocolate Candy Cane Cookies

Chocolate Candy Cane Cookies veganized

Cookies
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 egg substitute

Filling
1 cup plus 2 tablespoons powdered sugar
3/4 cup vegan butter, room temperature
3/4 teaspoon peppermint extract
2 drops (or more) vegan red food coloring


1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)

For cookies:
Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.

For filling:
Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.

Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)

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Snowball Cookies

Snowball Cookies
1 8 oz package softened vegan cream cheese
1 8 oz can crushed pineapple
2 - 3 cups flaked coconut

Drain pineapple. Beat cream cheese and pineapple in a small bowl. Cover with plastic wrap and refrigerate for 30 minutes. Roll into 1-inch balls and roll in coconut. Lay in a tray or tupperware and refrigerate for 6 hours or overnight.

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Yule Log Cookies

Vegan Nutmeg Yule Log Cookies Veganized from here
1/2 cup vegan butter, softened
1 cup confectioners’ sugar, plus extra for dusting
1 tsp ground nutmeg
1/4 tsp salt
1 egg sub
2 1/4 cups all-purpose flour
1 egg wash substitute

Decoration: 6 (1-oz) melted vegan white chocolate, vegan frosting, gumdrops, spearmint leaf candy, nonpareils, etc.

1. In medium bowl, beat butter, sugar, nutmeg and salt until blended and creamy. Add the egg; beat until well blended. Add the flour, and beat until a stiff dough forms. Divide dough into 8 portions; shape each into a fat log. Wrap and refrigerate 1 hour.

2. Heat oven to 350°F. On a lightly floured surface, roll each dough log into an 18-in. rope with your hands; cut into 6 logs. Repeat with remaining dough. Place the logs 2 to 3 in. apart on an ungreased baking sheet. Cut ends of each log on the bias, reserving dough scraps. Brush logs with eggwhite wash and attach the dough scraps as “cut stumps” to logs (use 2 stumps per log). Bake for 14 to 16 minutes until dry and set. Cool for 1 minute; transfer from baking sheet to a wire rack and cool completely.

3. To decorate: Lightly dust logs with confectioners’ sugar, or lightly frost with melted white chocolate or vanilla frosting. Roll out a gumdrop and cut out tiny holly leaves. Attach 2 leaves and a red nonpareil to each log with a dab of melted white chocolate.

Storage Tip: Keep airtight with wax paper between layers at cool room temperature up to 2 weeks.

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