Vegan Shortbread Cookies
Ingredients
- 2 1/2 cups all purpose flour
- 3/4 cup powdered sugar
- 1 1/2 cups vegan butter, softened
- 1/2 tsp pure vanilla extract
- 1/2 tsp pure almond extract
Preparation
Preheat the oven to 325 degrees
In a large bowl, combine flour and powdered sugar. Add the softened butter, vanilla, almond and mix with a hand mixer on low-medium speed until blended well. The dough will look crumbly and soft but should (add more butter if needed)come together when squeezed in your hands.
Place a sheet of parchment paper on your countertop then form the dough into a ball and place in the middle of the parchment paper.
Use another piece of parchment paper for the top and roll the dough to about 1/3-1/2 of an inch thick.
Remove parchment paper and arrange herbs and edible flowers. Replace parchment paper and roll once more to press herbs and flowers firmly into the dough. Cut into desired shapes and place on the prepared baking stone.
Bake in the oven for 15 minutes. Rest to cool for a few minutes and transfer to a cooling rack. Store in an airtight container for 5-6 days BUT I ASSURE YOU THEY WON’T LAST THAT LONG!
