Vegan Almond Shortbread Cookies
Vegan Almond Shortbread Cookies
Ingredients
- 1 cup all-purpose flour
- 1 cup millet flour (or all-purpose is fine too)
- ½ teaspoon salt (only if using unsalted butter)
- ¾ cup powdered sugar or granulated sugar *
- 1 cup vegan butter, room temperature (I used vegan Earth Balance, next time I will try coconut oil)
- 1 teaspoon almond extract
- Optional toppings – pistachios, pine nuts, dried fruit, etc
Instructions
- 1
Preheat the oven to 325 degrees.
- 2
Sift together the flours, sugar, and salt, if using.
- 3
In a medium bowl, use a wooden spoon to mix the butter and almond extract together.
- 4
Add the dry ingredients and mix everything together. Use your hands if necessary to incorporate the butter and get the dough to come together. Your dough will be pretty crumbly. Stop when it has just come together, don't overmix. Form it into a ball.
- 5
For cutout cookies: roll onto a nonstick baking sheet (I rolled pine nuts into the top of my dough), until your dough is about ¼ inch thick. (If the dough is sticky and you're having a hard time, put it in the fridge for a little bit so the butter in the dough stiffens up). Bake for about 20 minutes, until the dough starts to turn golden brown. Remove and let cool almost completely before you cut out your shapes. You'll have a lot of "scraps" with this method and will yield less finished cookies.
20 min - 6
For square shortbread: Press dough into an edged baking pan along with any toppings you like. I made a half recipe and used a 5×7 pan; my cookies were a about ½ inch thick. Since they were on the thick side, I baked these for about 30-35 minutes, until they started turning golden brown on top. The time will vary depending on the thickness, so just watch them. Once they're done, let cool and then slice.
30 min
