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Shortbread

Vegan Grammie Annie

Vegan shortbread

Melt in your mouth plant based and palm oil free shortbread that is reminiscent of the Christmases of our childhood.

  1. 3/4 lb coconut oil (use organic and unprocessed if possible)
  2. 1 cup icing sugar sifted
  3. 1 cup cornstarch
  4. 2 2/3 cups white flour sifted

Makes 5 dozen.

Recipe Notes:

  • Sift the icing sugar to remove any lumps.
  • Sift the flour to add to a lighter and flakier finished product.
  • Beat the coconut oil well to make sure there are no little lumps of fat remaining.
  • Do not over beat the dough once the flour is added.
  • If you would like a shorter baking time, raise temp to 325 degrees F. and check at 8 minutes and then five minutes. I have not tested this temp out, so buyer beware.

  • Cream coconut oil for about three minutes until smooth.
  • Sift and add icing sugar and beat until light and fluffy, about three minutes.
  • Add cornstarch and beat until blended.
  • Sift flour and add to mixture and beat on medium speed to blend until ball forms around paddle.

Pressed Cookies

  • Press dough into ungreased molds and prick with a fork.
  • Cool in fridge for ten minutes.
  • Bake at 300 degrees F. for 25-30 minutes until centers are mostly crisp.
  • Cool in pan for ten minutes.
  • Using the edge of small, sharp paring knife, gently pry up one corner of cookie and then lift cookie onto cookie rack.
  • Store in freezer.

Rolled Cookies

  • Form dough into a uniform ball.
  • Place on a well floured surface.
  • Roll out to 1/4 inch thickness.
  • Cut into desired shapes or use your favorite cookie cutters.
  • Prick with a fork and place on parchment covered trays.
  • Cool in fridge for ten minutes.
  • Bake at 300 degrees F. for 20-25 minutes until cookies are mostly crisp in the center.
  • Cool on tray for ten minutes and then transfer to cookie racks.
  • Store in freezer.

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