jess (cheerjess) wrote in vegancooking,
jess
cheerjess
vegancooking

are they made with real girl scouts? vegan thin mint cookies.....

While experimenting for the cookie swap and other cookie baskets I'm making, I went ahead and veganized a recipe for 'girl scout' thin mint cookies from all recipes.com. They're a little too minty/chocolately for me, so I might suggest tuning down the mint a weeee bit, but my boyfriend said they were great-and they look really nice-but sorry guys my digital camera is broken. On to the recipe..


INGREDIENTS:
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup soy margarine, softened
1 cup white sugar
2 tablespoons silken tofu-whipped
1/2 tablespoon unsweetened applesauce
1/2 teaspoon mint extract
3 (1 ounce) squares semisweet chocolate, chopped (I used half a cup of chocolate chips)
1/4 cup margarine
Optional: vegan white chocolate chips and 1/2 tablespoon margarine for decorating-a sugar glaze could work too

--------------------------------------------------------------------------------

DIRECTIONS:
In a large bowl, beat 1/2 cup margarine until creamy. Add the sugar, and beat until mixed well. Beat in tofu, applesauce and mint extract.
Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate anywhere from 5 hours to overnight. I refrigerated overnight, and I read in commentary on allrecipes that someone only refrigerated for an hour or so and they turned out well.
Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer-important for shaping.
Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes. With my oven it's 325 degrees for 12 minutes, but mine is definitely a varying oven.
Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave-stove top works so much better for this. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely. I didn't drizzle the chocolate I dipped the cookies face down, then let them cool. After this I melted my vegansweets white chocolate chips and margarine and drizzled splatter style all over the cookies, and let cool before serving. I think a powdered sugar/soy or ricemilk drizzle could work too-but that is untested, I just think the chocolate/mint combo needs something to sweet it out, but maybe that's just me. The recipe also makes over 30 small cookies.
Subscribe
  • Post a new comment

    Error

    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded 

  • 18 comments