Vegan Shortbread Cookies

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4 Servings

1 Hour

  • 3 ½ cups GF Flour, plus more for dusting

  • 1 cup organic cane sugar

  • ¼ tsp kosher salt or sea salt

  • 1 ½ cups vegan butter (room temperature)

  • 2 tsps vanilla extract

Directions

  1. In a large bowl, combine flour, and salt and whisk together. Set aside

  2. In a standing mixer bowl, cream together butter and sugar on medium using paddle attachment.

  3. Once items are well blended, add in vanilla extract, still mixing on medium. Then pour in flour mixture slowly until all has been added.

  4. Stop the mixer and scrape down any dough that may be stuck to the sides of the bowl or to the bottom. Return to mixing on medium-low. Dough should be slightly moist but not sticky or wet.

  5. Cover your flat surface with a piece of parchment paper, then dust with flour. Then, using your fingers, shape the dough into one large ball and transfer to dusted surface.

  6. Use your rolling pin to flatten and smooth out dough into one large disk. Cover disk with plastic wrap and place in fridge for at least 30 mins.

  7. Preheat oven to 350°. Remove dough from fridge and place on dusted surface.

  8. Roll dough out to ½ inch thickness and use cookie cutters to cut desired shapes, scraping and re-rolling dough as you go.

  9. Place cutout shapes on parchment covered baking sheet and place in preheated oven for 15-20 mins.

  10. Remove from oven and allow to cool for 1 minute before transferring to wire rack for full cool down.

Making a chocolate dipped cookie

  1. Fill a medium pot halfway with water and heat on oven top on medium. Allow water to boil.

  2. Using a heat safe glass bowl or double boiler, fill  half of the dark chocolate chips and hold it over the boiling pot. Your bowl filled with chocolate should be close to the water, but should not touch it.

  3. As the chocolate begins to melt, stir quickly and remove from heat. If chocolate is still too thick and cannot fully be stirred, place over the heat for about 10-20 secs and remove again, stirring the entire time.

  4. Once chocolate is thick and smooth, add in a few more pieces of chocolate and continue to stir. Chocolate should be shiny and smooth and can now be used to dip cookies.

  5. Using a fork, dip cookie into chocolate. Then place cookie on to parchment paper on baking sheet to cool. Once all your cookies have been dipped, you can place the entire baking sheet in the fridge to allow the chocolate can be set.

Storing your cookies

The cookies keep best in an airtight container in the fridge and are good to enjoy for up to 30 days.

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