Orange burst cookies and cream is nice and delicious, make serve for your family and friend, try to serve for your christmas special.

Ingredients 

ORANGE BURST COOKIES

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

⅞ cup vegan butter substitute,slightly softened but not at

room temperature

1 cup powdered sugar

2 teaspoons soy cream cheese

⅓cup orange juice

1 tablespoon plus 1 teaspoon

finely grated orange peel1 teaspoon vanilla extract

⅓ cup candied orange peel,

very finely chopped

ORANGE CREAM FILLING2½ cups powdered sugar

½ cup vegan butter substitute,

at room temperature

¼ cup soymilk

1½ teaspoons vanilla extract

½ teaspoon orange extract

Method 

To make the cookies, combine the flour, baking powder, and baking soda in a bowl. In a separate large bowl, combine the vegan butter substitute, sugar, and soy cream cheese and beat with an electric mixer until fluffy. Add the orange juice, orange peel, and vanilla extract and stir with a wooden spoon to combine.

Add the flour mixture and candied orange peel and stir to combine. Gather the dough into a ball, cover with plastic wrap, and refrigerate for at

least 2 hours or up to 48 hours.

Preheat the oven to 325 degrees F and oil 4 baking sheets. Roll out the dough on a floured surface using a floured rolling pin to ¼ inch thick.

Cut the cookies using round cookie cutters (fluted cutters make fancier cookies), about 2½ inches in diameter. Arrange the cookies on the prepared baking sheets about 2 inches apart.

Bake for 14 minutes, or until the edges barely begin to brown. The cookies should be light in color but set.

Check them often during baking; if the cookies are baking unevenly, turn the baking sheets around. Let the cookies cool on the baking sheets for 2 minutes, then transfer to racks to cool completely.

To make the filling, combine the sugar and vegan butter substitute in a medium bowl and beat with an electric mixer until fluffy. Add the soymilk and extracts and continue to beat until fluffy. Store in a sealed container in the refrigerator for at least 1 hour or up to 24 hours.

To assemble the cookie sandwiches, spread ½ teaspoon of the filling on the flat side of a cooled cookie using a table knife or a pastry bag.

Place the flat side of another cookie over the filling. Assemble the remainder of the cookies in the same fashion. Store in a sealed container.