VEGAN Almond Thumbprints
with Chocolate "Buttercream"
Makes 24 cookies.
You will need: 1-¼ cups blanched almonds, toasted and slivered (instructions below)
Whisk together in separate bowl
2 cups Queen Bee Cake Cookie Muffin Flour
1 tsp baking powder
1/4 tsp salt
1/3 cup vegan shortening, such as Spectrum Naturals
3/4 cup white sugar, Alternative Sugars
1/3 cup almond milk, or more if needed
1/3 cup almond milk
1 ½ tsp vanilla extract
1/2 tsp almond extract
For "buttercream":
1/4 cup vegan shortening
1/4 cup vegan margarine, OR 2 Tb each coconut oil and olive oil w/1 tsp butter flavoring
1 tsp vanilla extract
1 Tb almond milk, or more if needed
Whisk or sift together:
1 cup powdered sugar
1/2 cup cocoa powder
Preheat oven to 350ºF. Line two baking sheets with parchment paper.
To toast almonds, spread in a single layer in a shallow pan and bake for six minutes until fragrant and toasted. Set aside to cool.
In stand mixer bowl, or use an electric mixer to combine shortening, sugar, milk, vanilla extract, and almond extract. Add the dry ingredients. Mix until a thick, stiff dough forms. If dough is dry and crumbles easily, then add more milk, one tablespoon at a time.
Place toasted and chopped almonds in a bowl. Scoop a tablespoon of dough, roll into a ball, and then roll in almonds until covered throughout. Place almond-rolled dough balls on the baking sheet, one inch apart. Use your thumb to create a "thumbprint" indention in the middle of each cookie.
Bake 16-18 minutes or until cookies are firm and golden brown. Cool cookies for five minutes, and then move them to wire racks to cool to room temperature before icing.
To make “buttercream”: In a stand mixer bowl, or use an electric mixer to combine shortening and margarine. Mix in vanilla and almond milk. Add powdered sugar/cocoa powder mixture into bowl, and mix until combined and fluffy. If buttercream is too dry, then add more almond milk, one tablespoon at a time. Conversely, if buttercream is too wet, then sift in more powdered sugar and mix until the right texture is achieved.
To assemble: Scoop a tablespoon of buttercream with the tip of a butter knife or mini icing spatula. In one swoop, place dollop of “buttercream” inside the cookie's indention (see photo).
You will need: 1-¼ cups blanched almonds, toasted and slivered (instructions below)
Whisk together in separate bowl
2 cups Queen Bee Cake Cookie Muffin Flour
1 tsp baking powder
1/4 tsp salt
1/3 cup vegan shortening, such as Spectrum Naturals
3/4 cup white sugar, Alternative Sugars
1/3 cup almond milk, or more if needed
1/3 cup almond milk
1 ½ tsp vanilla extract
1/2 tsp almond extract
For "buttercream":
1/4 cup vegan shortening
1/4 cup vegan margarine, OR 2 Tb each coconut oil and olive oil w/1 tsp butter flavoring
1 tsp vanilla extract
1 Tb almond milk, or more if needed
Whisk or sift together:
1 cup powdered sugar
1/2 cup cocoa powder
Preheat oven to 350ºF. Line two baking sheets with parchment paper.
To toast almonds, spread in a single layer in a shallow pan and bake for six minutes until fragrant and toasted. Set aside to cool.
In stand mixer bowl, or use an electric mixer to combine shortening, sugar, milk, vanilla extract, and almond extract. Add the dry ingredients. Mix until a thick, stiff dough forms. If dough is dry and crumbles easily, then add more milk, one tablespoon at a time.
Place toasted and chopped almonds in a bowl. Scoop a tablespoon of dough, roll into a ball, and then roll in almonds until covered throughout. Place almond-rolled dough balls on the baking sheet, one inch apart. Use your thumb to create a "thumbprint" indention in the middle of each cookie.
Bake 16-18 minutes or until cookies are firm and golden brown. Cool cookies for five minutes, and then move them to wire racks to cool to room temperature before icing.
To make “buttercream”: In a stand mixer bowl, or use an electric mixer to combine shortening and margarine. Mix in vanilla and almond milk. Add powdered sugar/cocoa powder mixture into bowl, and mix until combined and fluffy. If buttercream is too dry, then add more almond milk, one tablespoon at a time. Conversely, if buttercream is too wet, then sift in more powdered sugar and mix until the right texture is achieved.
To assemble: Scoop a tablespoon of buttercream with the tip of a butter knife or mini icing spatula. In one swoop, place dollop of “buttercream” inside the cookie's indention (see photo).