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