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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.

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