Recipes

M E P N

0 Comments

Ingredients

Cookies:

2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
1/4 cup shortening
1/4 cup milk-free margarine, softened
1 1/2 T. water, 1 1/2 T. oil, 1 tsp. baking
powder, mixed together
1/2 tsp. raspberry extract
3 T. water
1 cup quick oats
6 drops red food coloring

Fudge Filling:

2 cups confectioners sugar
1/3 cup unsweetened cocoa powder
2 T. milk-free margarine, softened
3 T. water

Directions

Cookies:

In medium bowl, combine flour, baking powder, and salt. Set aside. In large bowl,
beat sugar, shortening, and margarine with an electric mixer until fluffy. Beat in water, oil, and baking powder mixture and raspberry extract. Beat in flour mixture
alternating with water until well mixed. Stir in oats and food coloring. Knead dough
with clean hands until combined. Wrap dough in plastic wrap and refrigerate 8
hours or overnight. Preheat oven to 375°. Coat cookie sheets with cooking spray. Set aside. Roll out dough on lightly floured surface, and cut out shapes with 2-inch heart-shaped cookie cutter. Place cutouts on prepared cookie sheets and bake 6 minutes or until set. Cool on cookie sheets 5 minutes. Transfer to cool, flat surface to cool completely.

Spread fudge filling on the bottoms of half of the batch of cookies. Press bottoms of remaining cookies against the filling to create a sandwich cookie.

Fudge Filling:

In medium bowl, combine all ingredients with an electric mixer until smooth. Add more water if necessary until desired spreading consistency is achieved.

Comments

• There are no comments yet

Add Your Own Comment: