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Vegan Lemon Shortbread Cookies

Ingredients

  • 2 c (260 g) flour
  • 1 c vegan butter
  • ¼ c white granulated sugar
  • 1 tsp lemon zest (or all the zest of one lemon)
  • Up to 2 tsp juice from lemon

Instructions

  1. Stir the lemon zest and sugar together so that the sugar absorbs the lemony flavor. Let sit for about 10 minutes. Combine all ingredients using a food processor or a pastry cutter until a dough forms. It may be a little crumbly, if that's the case, add a little lemon juice so that the dough sticks together a bit better. It'll still be crumbly. Form into a rough disc and wrap in plastic film. Refrigerate for about an hour to let the dough rest.

  2. Remove from fridge and roll out to ¼" thickness (a little less than 1 cm) and cut into shapes (I just did standard rectangles).

  3. Refrigerate for another 10-15 minutes so that they keep their shape in the oven. Meanwhile preheat your oven to 350°F.

  4. Bake for 10-12 minutes until you start to see the bottom edges brown. Remove from oven and let cool on a wire rack. Store in an airtight container; best eaten with tea!

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