Red Velvet Sandwiche Cookies

I love red velvet things.  The scary color, the hint of chocolate.

I had soy free aspirations for these cookies, but my homemade almond creme of pulverized almonds whipped with water and arrowroot made the filling too soft.  Having made two variations of these diabetes bombs in one week, I didn’t want to try for a third time.  At some point in the future, I may perfect the soy free variation, and I will post it.  For now they use a very basic cream cheese frosting, with the addition of almond extract, since I love almond things.

The original recipe states that it makes 12-15 sandwiches, but in reality it makes 6 or 7 if the directions for how big to make the cookies are followed.   The frosting recipe calls for 1 pound of cream cheese, 2 sticks of butter and 4 cups of powered sugar.  I do not think it is humanly possible to use that much filling for that small of an amount of cookie.  Perhaps this means that Paula Deen isn’t human?  Discuss.

http://www.foodnetwork.com/recipes/paula-deen/red-velvet-sandwich-cookies-recipe/index.html

Red Velvet Sandwich Cookies with Almondy Creme Filling

Makes 10 or so sandwiches.

Preheat oven to 375 degrees, line a baking sheet with parchment paper (these suckers like to stick, this step is important)

Cookies

• 1 1/3 cups all-purpose flour
• 2 TBS cocoa powder
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/4 cup canola oil
• 1 cup sugar
• 1 TBS finely ground flax seed
• 5 TBS rice or soy milk
• 2 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1 TBS red food coloring

1. In a large bowl, whip together the sugar and oil until well combined.
2. Whip in the ground flax, milk, apple cider vinegar, vanilla extract and food coloring.  Set aside.
3. In a small bowl, sift the flour, cocoa powder, baking soda, baking powder and salt.
4. Add the dry ingredients to the wet ingredients and mix well.
5. Use an even 1 tablespoon measurement to drop cookie dough onto parchment lined cookie sheet.
6. Bake for approximately 10 minutes.  Allow cookies to cool slightly on the sheet before placing cookies on cooling racks.  Do not frost cookies until completely cool.

Frosting

• 1/4 cup Tofutti cream cheese, room temperature
• 1/4 cup Earth Balance buttery spread, room temperature
• 2 cups powder sugar
• 1/4 tsp almond extract
• 1/2 tsp vanilla extract

1. Beat the cream cheese and earth balance together until fluffy.
2. Add the powdered sugar in 1/2 cup measurements until desired stiffness.  You may need more or less powdered sugar than the recipe calls for.
3. Add vanilla and almond extract.
4. Gently frost cookies and form sandwiches.