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Vegan Almond Shortbread

Going on a picnic today in Chicago on Lake Michigan.  For dessert I will bring these buttery gems.

Ingredients:

1 cup non-dairy butter, room temperature
1/2 cup organic pure cane sugar, plus 3 tablespoons for sprinkling
1 3/4 cups organic unbleached all-purpose flour
1/2 t organic pure vanilla extract 
1 t organic pure almond extract 
Pinch of sea salt
3/4 cup ground organic almonds

In the bowl of an electric mixer, cream together butter and sugar.  Add flour, extracts, salt, and ground almonds.  Mix until a dough forms.

Wrap dough in plastic wrap and refrigerate for 1 hour.

On a lightly floured surface, roll out dough to a 1/4 inch thickness.  Using a cookie cutter of choice, cut cookies and place on a lined cookie sheet.


Bake for 10-12 minutes.  Remove and let cool before enjoying.

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