Dairy-Free Shortbread Cookies
This dairy-free shortbread cookie recipe is a family favorite vegan treat that fits into most diet plans but is satisfying to your sweet tooth.
- Serves: 12 persons
- 1cup (2 sticks) dairy-free soy margarine (such as Willow Run)
- ½cup powdered sugar
- 1 ¾cups all-purpose flour
- ¼teaspoon salt
Step 1Gather the ingredients.
Step 2Preheat the oven to 350 F. Line a 9 x 13-inch casserole dish or baking pan with parchment paper and set aside.
Step 3In a large bowl using an electric hand mixer, beat the dairy-free soy margarine for about 3 to 4 minutes on a high-speed setting, or until "fluffy." Add the powdered sugar, beating until well combined. Add in the flour gradually, about 1/2 cup at a time, and then the salt, mixing until the mixture holds together as a soft dough.
Step 4Spread the batter onto the prepared sheet so that it is about 1-inch thick. Prick the surface lightly every few inches with a fork. Bake for about 17 minutes in the preheated oven, or until lightly golden brown.
Step 5Allow the shortbread to cool on the pan for about 10 minutes. While the shortbread is still in the pan, cut into bars about 1-inch wide and 2 inches long or even squares if you prefer that shape.
Step 6Let the cookies cool completely in the pan while it is resting on a wire cooling rack.
Step 7Once cool, carefully remove the cookies from the pan. Serve and enjoy.