Lemon Rosemary Shortbread Cookies

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December 20, 2016

Recipe by At the Immigrant's Table

  • Cook: 15 mins

Ingredients

Vegan lemon rosemary shortbread cookies:

½ lb coconut oil

1 cup icing sugar

2 cups flour

Zest of a whole lemon (preferably organic)

1 rosemary twig, chopped very finely

GF lemon rosemary shortbread cookies:

½ lb butter

1 cup icing sugar

2 cups gluten-free flour blend (I used the Irresistibles-brand blend, which I love)

Zest of a whole lemon (preferably organic)

1 rosemary twig, chopped very finely

Cranberry coulis:

1 cup fresh or frozen cranberries

¼ cup sugar

½ cup water

Directions

1Preheat oven to 300F.

2Prepare cranberry coulis if using - mix all sauce ingredients together in a saucepan. Bring to a boil, then turn off heat immediately. Let cool for a bit, then blend until smooth (make sauce as smooth as possible).

3To make cookies, combine coconut oil/ butter and icing sugar in a large bowl, cutting them with a pastry cutter or two knives. Add flour / gluten-free flour, lemon zest and rosemary, and cut with a pastry cutter/ two knives until mixture looks like pea-sized crumbs. Pour mixture out onto a well-floured surface, and knead until it comes together easily.

4Shape into a log, and cut into 1/inch sized pieces. Handle the vegan cookies with care - they're a bit more fragile. Arrange on a waxed paper, with a bit of space between the cookies (the butter ones will puff up; the vegan ones not so much).

5Bake at 300 15-20 minutes. Drizzle with cranberry coulis when out of the oven.

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