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.
210 grams powdered sugar
205 grams vegan butter, at room temperature
70 grams vanilla soy milk
1 tablespoon root beer concentrate
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
Preheat the oven to 325 and line a cookie sheet with parchment paper or a Silpat.
In the first bowl, cream together the ingredients for five minutes.
In the second bowl, whisk together the dry ingredients and add into the first bowl. Mix until combined and evenly distributed.
Divide the dough in half and roll each half between to pieces of parchment paper to roughly 1/4 inch thickness.
Slide both sheets of dough within the parchment paper onto a cutting board and place in the freezer for one hour.
Remove chilled dough and cut out circles with a cookie cutter. Place circles on the prepared cookie sheets.
Bake until set, roughly 15 minutes. Let cool.
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
285 grams powdered sugar
95 grams vegetable shortening
1 tablespoon vanilla bean paste
2 tablespoons cold water
Pinch of salt
Cream everything together and place in a piping bag if so desired.