As you may have noticed from my recent posts, I am trying to burn through an overstock of chocolate chips and crystalized ginger chips. I figure you can make any basic cookie and spice it up by using whatever add-on ingredients can be found in the cupboards.
Tonight I decided to try my hand at making a vegan shortbread cookie. Interestingly enough, I have never made a shortbread cookie. This is partly because, there is a significant amount of prep time due to freezing the dough before slicing it and baking. That said – shortbread cookies can be worth the wait. If they are done right they should be flakey, decadent, and sweet.
What follows is my take on the traditional shortbread cookie. I hope you enjoy them. The next time you want a sweet treat that goes great with coffee, don’t hesitate to make these!
Vegan Shortbread Cookies
- 1 cup vegan butter/ margarine at room temperature (I used Earth Balance)
- ½ cup Splenda or granulated sugar
- 1 tsp vanilla extract
- ¼ tsp almond extract
- ¼ tsp salt
- 2 cups all purpose or whole wheat flour
- 1 cup “add ins” (Use 1 cup chopped pecans for traditional cookies or try a cookie with a twist by using ½ cup cranberries and ½ cup chocolate chips. I used ½ cup crystalized ginger chips and ½ cup chocolate chips).
- ¼ tsp cardamom, nutmeg, or cinnamon for an extra kick
- Preheat the oven to 350F.
- Line a baking sheet with parchment paper.
- Combine the butter and sugar until no clumps remain.
- Add in the extracts, salt, and spice(s).
- Once well-mixed, slowly add in the flour.
- Mix until completely blended and then fold in the “add-ins.”
- Roll your dough into a log with a ~3in diameter.
- Wrap in parchment paper or plastic wrap and refrigerate for 20 minutes.
- Remove the dough and slice into ½ inch thick rounds.
- Place cookies on baking sheets. They can be quite close together since the cookies spread very little.
- Bake the cookies for 15-20 minutes until the edges are golden brown.
- Remove the cookies and place on a cooling rack.