I think I’m a bit late to the shortbread cookie show. I don’t remember ever really eating them. Or having them in our house. And honestly can’t say what possessed me to even want to make them.
Maybe I’m dreaming about cookies because of the upcoming wedding we’re going to this weekend (hello Pittsburgh cookie table tradition). Or perhaps it’s because I’m tired of so many brownies (though, probably not). In any case, these would be a great addition to any table. Cookie, dinner, coffee…
Without a hint of dairy or eggs, these bad boys are vegan to boot. And just in case you were wondering, these cookies are Hubster and Mama approved. It’s a twofer this week.
These dairy free and vegan shortbread cookies are the perfect treat for the holidays (and any other time of the year).
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1/2 cup whole wheat pastry flour
- 1 cup unbleached all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 stick Earth Balance or other vegan margarine, softened
- 1/2 cup raw sugar
- 1/2 tsp vanilla extract
- 1-2 tbs water
- 1/2 cup vegan chocolate chips, optional
- In a small bowl, combine flours, salt and baking powder. Whisk to combine. Set aside.
- In a large mixing bowl, cream earth balance and sugar.
- Add in flour mixture, vanilla extract, and water. Mix until combined.
- Form dough into a ball, cover with plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 350°F.
- Roll out dough between two pieces of wax or parchment paper. It helps to flour the wax paper before rolling out the dough (otherwise, it forms a sticky mess). Dough should be 1/4-1/2 inch thick.
- Cut cookies into desired shape (rectangle, square, cookie cutter shapes) and place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, depending on thickness of cookies, until the edges are slightly golden brown.
- Let cool on a rack for at least 10 minutes.
- Melt chocolate chips in a double boiler until completely melted (about 3-5 minutes, with stirring). Be careful not to let the chocolate burn.
- Dip one end of cookie into chocolate and place on a sheet of parchment paper to cool. Can also put in freezer for 5 minutes to help speed up the process.
Nightshade free, dairy free, egg free, and soy free.