The Beetle Shack team
We're obsessed with finding the perfect, somewhat healthy but still totally delicious shortbread to have around the house this Christmas. Every year we hunt around and never actually end up finding one that seems feasible or even making the time to experiment. But this year, this year will be different friends. This year the shortbread will be made and it WILL be enjoyed...
This is the recipe of choice. It's simple and looks easy (yay!) and scrumptious (double yay!). Love and Lemons always nails it.
Vegan Almond Shortbread Cookies
1 cup butter, room temp (I use vegan Earth Balance, next time I will try coconut oil)
1 teaspoon almond extract
3/4 cup powdered sugar or granulated sugar *
1 cup all-purpose flour
1 cup millet flour (or all-purpose is fine too)
only if your butter is unsalted, add 1/2 teaspoon salt
optional toppings – pistachios, pine nuts, dried fruit, etc
(*I found powdered sugar made the dough easier to roll out for the cut-out cookies. I used organic granulated sugar, which is more coarse, for the squares).
Preheat oven to 325 degrees.
Sift all dry ingredients together.
In a medium bowl, using a wooden spoon, mix butter and almond extract together (as best you can).
Add 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.
Note: you’ll have a lot of “scraps” with this method and will yield less finished cookies.
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 1/2 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.