Vegan Ice Cream Sandwiches by Kris Holechek Peters

Author:Kris Holechek Peters [Holechek Peters, Kris]
Language: eng
Format: epub, mobi
ISBN: 9781612433486
Publisher: Ulysses Press

Tart Cherry Almond Sandwiches

Amarena is a classic gelato flavor, sweet cream with a tart cherry swirl. This version gets paired up with some vanilla shortbread. Buttery, sweet, and tart, like it’s supposed to be.

Makes: 12 to 16 sandwiches

Almond Shortbread Cookies

Makes: about 2 dozen cookies

1 cup nondairy margarine, softened

3/4 cup evaporated cane sugar, divided

1/2 teaspoon almond extract

1 teaspoon vanilla extract

2 cups unbleached all-purpose flour

1/3 cup ground almonds

1} In a large bowl, cream together the margarine, 1/2 cup of the sugar, and the almond and vanilla extracts until well combined. In a small bowl, combine the flour and ground almonds. Add the flour mixture to the margarine mixture in batches and mix until the dough is soft and smooth. Divide the dough in half and shape each half into a rectangular log, about 5 inches long, 3 inches wide, and 2 inches high. Sprinkle the remaining 1/4 cup sugar on a clean surface and roll each log in it, to coat the outside. Wrap each log in plastic wrap and refrigerate for at least 2 hours.

2} Preheat the oven to 375°F. Line two cookie sheets with parchment paper.

3} Remove the logs from the fridge and roll each log in the remaining sugar, to coat. Using a sharp knife, cut the logs into 1/4-inch-thick slices, pressing the sides of the log as you cut to maintain its shape. Place the sliced cookies on the prepared baking sheets 1 inch apart. Bake for 8 to 10 minutes, or until the edges are lightly browned. If you are baking both sheets at the same time, rotate them halfway through.

4} Remove from the oven and let the cookies cool on the pan for 5 minutes, then transfer to a wire rack. Let the cookies cool completely. Store in an airtight container.

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