This easy traditional shortbread recipe can easily be made vegan! It’s a rich, nutty, melt-in your-mouth treat that is wonderful to share!
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| Prep Time | 15 minutes |
| Cook Time | 10 per tray |
| Passive Time | 30 minutes chilling time |
| Servings |
dozen
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Ingredients
- 1 cup vegan butter
- 1/2 cup icing sugar sifted
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon almond flavouring
- 2 cups unbleached flour
- 1 cup finely chopped roasted pecans I used a food processor but don't over process.
- 1/2 teaspoon salt
- organic sugar to sprinkle on top
- coloured sprinkles optional
- a bowl of icing sugar to roll cookies in or just a little to sift over trees!
Ingredients
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Instructions
- Heat oven to 400 degrees F.
- Line cookie trays with parchment paper or sil pads.
- In a large mixing bowl, beat together the butter, icing sugar, salt and flavourings until light and fluffy.
- Beat in the flour and nuts until the mixture holds together.
- Now you can roll them into balls, place on tray and cook them until lightly browned. They won't spread much so you can put them close together.
- While warm, GENTLY roll each cookie in a bowl of icing sugar and then put on a tray to cool. When cool, and before serving, roll them in more icing sugar.
- Alternatively, it is fun to use a cookie press and make holiday fancy cookies. I used the tree shape and it made even more little cookies! I sprinkled them with first with some mutli-coloured sprinkles and then with a little green-coloured sugar.
- I baked the trees until they were a little brown, removed them to cool and then added the yellow balls for the tops. You could even sift a little icing sugar over your trees before serving! Enjoy the sharing!
Recipe Notes
These are a great make-ahead and freeze cookie, when you planning on sharing later! Thanks for the great boxes, Bill!
