German Chocolate German Shepherd Cookies
I have a collection of cooky cutters, and each month I get a few out and put them on a kitchen shelf. I try to make something with them, usually scones, but a couple of months, I have something specific I make. With my two German Shepherd cooky cutters, I thought what could be better than chocolate cookies with the icing from German Chocolate Cake? (We live with a German Shepherd.)
I’ve made these three years now, each time getting a better cooky, and this year my husband and I agreed that I’d arrived at the perfect cookie for the cookie cutters.
Be sure to chop the pecans very small, so you can spread them on the cookie and still see the shape.
Start the icing when the cookies go into the oven, and it will be cooked and cooled when the cookies are ready to be iced. The icing recipe just exactly iced the cookies, with none left over, so you might want to ice a little scant. I didn’t ice all the way to the edges, so we could see the shapes. You can always put more icing on each cookie if you have icing left over.
Makes about 19 cookies
Preparation about 40 minutes for the cookies, 30 for the icing
Can be made ahead
1 c. sugar
½ c. vegan butter
1 t. vanilla extract
4 t. Ener-G egg replacer mixed with
¼ c. water
¾ c. pure cocoa powder
¼ c. white rice flour
¼ c. sorghum flour
2 T. tapioca starch
2 T. potato starch
½ t. xanthan gum
1/8 t. salt
Preheat the oven to 350°. Line two baking sheets with parchment paper.
Mix the dry ingredients together. In a separate large bowl, mix the wet ingredients. Add the dry ingredients and mix.
Refrigerate about an hour or freeze about half an hour.
Roll out dough about 1/8 inches thick. Place on baking sheets about 2 inches apart.
Bake about 14 minutes until cookies are firm.
Adapted from Bryanna Clark Grogan, whose site is under construction, so I can’t give you the exact page. I think the recipe was in a Halloween post.
Coconut Pecan Icing
¼ c. vegan butter
½ c. coconut milk
½ c. sugar
½ t. vanilla extract
2 T. cornstarch mixed with 2 T. water
½ c. dried coconut flakes
½ c. finely chopped pecans
Mix the coconut milk and sugar in a medium saucepan. Add the cornstarch and stir constantly over medium heat until the sugar is dissolved and the mixture thickens. Turn off the heat and stir in the coconut and pecans. Cool before spreading about 20 minutes.
I am indebted to Susan at Fat Free Vegan for the idea of using cornstarch in place of egg yolks in the icing.
Adapted from a Betty Crocker recipe that my mom would have used
Nutritional information – not guaranteed to be accurate:
The whole recipe: 3952 calories/ 29 g protein/ 159.6 g fat
Per cookie at 19 cookies per recipe: 208 calories/ 10.3 g protein/ 8.4 g fat