Vegan Jam Shortbread Holiday Cookies
Ingredients
- 250g vegan butter, softened
- 1 teaspoon vanilla extract
- 1 1/4 cups icing sugar
- 2 1/3 cups plain flour
- 1/2 cup cornflour
- 2 tablespoons vegan milk
- 1/2 cup jam
- 2 tablespoons icing sugar, extra
Preparation
Beat butter, vanilla extract, and sifted icing sugar with an electric mixer until light and fluffy. Transfer mixture to a large bowl, stir in sifted flour and cornflour, and add milk in two batches. Divide dough in half, enclose in plastic wrap, and refrigerate for 30 minutes.
Preheat oven to 160°C/325°F. Line oven tray with baking paper.
Roll one half of the dough between sheets of baking paper until 3mm thick. Cut out snowflakes using a cutter, re-rolling scraps. Place shortbread about 2.5cm apart on trays. Repeat with remaining dough and cut out centers for half the snowflakes using a 6cm cutter. Refrigerate for 15 minutes.
Bake shortbread for 10 minutes. Let stand for 10 minutes, then spread 1 teaspoon jam on large shortbreads and top with snowflake cutouts. Bake for another 5 minutes.
Optionally, dust shortbread with sifted extra icing sugar before serving.
