Enjoy this tasty and very easy shortbread cookie recipe that can be made two ways (and probably more). Traditional shortbread dough does not contain eggs, so it’s an easy recipe to modify for your favorite vegan with a sweet tooth. I love making these into thumbprint cookies with fruity jam. You can also add a little love for Valentine’s Day by cutting them into heart shapes and dipping the cookies into chocolate.
Vegan Shortbread Cookies
1 cup butter substitute*
2/3 cup vegan sugar
1/2 teaspoon vanilla extract
2 cups flour
1/2 cup seedless jam (optional)
3 ounces vegan dark chocolate*
Preheat oven to 350*. In a mixing bowl, cream together butter substitute and sugar until smooth. Add vanilla and combine. Add flour and combine.
For thumbprint jam cookies drizzled with chocolate, roll dough into 1 inch balls. Place on a cookie sheet lines with parchment paper. Using your thumb, press the dough, making a small indent in the middle. Fill a sandwich bag or small pastry bag with jam. Pipe the jam into the dented cookie dough. Bake for about 10 minutes. Transfer to a cooling rack. When the cookies are completely cooled, melt the chocolate in the microwave or double boiler until runny. Transfer to the sandwich or pastry bag. Cut a small opening and drizzle the chocolate over the cookies.
For cookies dipped in chocolate, wrap the dough in plastic and chill for 30 minutes. On a lightly floured surface, roll the dough to about 1/4 inch. Cut into 1 to 1 1/2 inch shapes with a cookie cutter and transfer to a cookie sheet lined with parchment paper. Bake for about 10 minutes. Transfer to a cooling rack. When the cookies are completely cooled, melt the chocolate in the microwave or double boiler until runny. Holding one side of the cookie, dip in chocolate, gently shake off the excess and place on a cookie sheet lined with parchment paper.
Makes about 3 dozen cookies.
When the chocolate sets package up and give to your favorite valentine, vegan or not, these are a crowd pleaser!
Enjoy the tasty journey! Suzanne