Summertime vibes without that pesky dairy.
I love pretty much anything and everything located in the dairy aisle. To me, a meal is not a meal if cheese isn’t making an appearance. But, I have some friends whose bellies do not play nicely with dairy. Also, I am completely aware that I shouldn’t be eating cheese and butter by the pound. To that, I proudly present these luscious, sarsaparilla-filled delights.
Bowl #1
210 grams powdered sugar
205 grams vegan butter, at room temperature
70 grams vanilla soy milk
1 tablespoon root beer concentrate
Bowl #2
440 grams all-purpose flour
20 grams cornstarch
1 teaspoon baking powder
1 teaspoon cream of tartar
1 teaspoon salt
On the sidelines:
Vegan cream filling, recipe as follows
Powdered sugar, for dusting
1
Preheat the oven to 325 and line a cookie sheet with parchment paper or a Silpat.
2
In the first bowl, cream together the ingredients for five minutes.
3
In the second bowl, whisk together the dry ingredients and add into the first bowl. Mix until combined and evenly distributed.
4
Divide the dough in half and roll each half between to pieces of parchment paper to roughly 1/4 inch thickness.
5
Slide both sheets of dough within the parchment paper onto a cutting board and place in the freezer for one hour.
6
Remove chilled dough and cut out circles with a cookie cutter. Place circles on the prepared cookie sheets.
7
Bake until set, roughly 15 minutes. Let cool.
8
To assemble, spread or pipe the vegan cream filling on the bottom of one cookie and top with another cookie. Dust with powdered sugar to finish.
Vegan Cream Filling
Bowl #1
285 grams powdered sugar
95 grams vegetable shortening
1 tablespoon vanilla bean paste
2 tablespoons cold water
Pinch of salt
1
Cream everything together and place in a piping bag if so desired.