Vegan Desserts by Hannah Kaminsky

Author:Hannah Kaminsky
Language: eng
Format: epub
Publisher: Skyhorse Publishing, Inc.
Published: 2011-04-04T16:00:00+00:00

1 Cup Non-Dairy Margarine

1 ¼ Cups Granulated Sugar

2 ¾ Cups All-Purpose Flour

¾ Cup Dutch-Processed Cocoa

Powder

3 Tablespoons Black Cocoa Powder

½ Teaspoon Salt

½ Teaspoon Baking Powder

⅓ Cup Cold Coffee

1 Teaspoon Vanilla Extract

Use your stand mixer to thoroughly cream the margarine and sugar together. In a separate bowl, sift the flour, both cocoa powders, salt, and baking powder, stirring well to combine. Add about half of these dry ingredients into the mixing bowl, processing it until fully incorporated. Pour in the cold coffee and vanilla, along with the remaining flour mixture. Continue to mix until it forms into a smooth homogeneous dough. Form the dough into a ball, flatten it out a bit, wrap in plastic, and chill for at least 1 hour before proceeding.

After the dough has had time to rest in the refrigerator, start heating your oven to 350ºF.

On a lightly floured surface, roll out the dough to about ¼—⅛ of an inch in thickness. Use cat-shaped cookie cutters to shape the cookies and place them on baking sheets lined with Silpats or parchment paper. Use a toothpick to poke in eyes and whiskers, if desired. Brush the excess flour off the cookies, but don’t go crazy if it still has a light coating—most of it will bake off.

Bake for about 8–14 minutes, depending on the size. It’s tough to judge when these cookies are done because they’re so dark to begin with, but the edges should be firm and the centers soft and slightly puffed up.

Cool completely on a wire rack before storing in an airtight container at room temperature.

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