{Custom Made} Shortbread Cookies

Husband is really into shortbread. Since it is a cookie, I am also a fan. However I can’t say that I would be the first in the shortbread line at the bakery.

Shortbread always reminds me of your Great Aunt Mary or your grandmother’s friend with a ridiculous nickname like Boopie or Dodo. Not really sure why, but it just makes me think of old folks.

I bet if you were to investigate the sale of Sandies, you would be sure to find an older clientele. Nothing wrong with it, it is just my humble observation. Without old people, we would not be able to enjoy in such spirited treats as starlight mints, ice cream sandwiches, and early bird specials.

But, I digress.

I saw this recipe from Pittsburgh favorite Emily Levenson forever ago and I decided to try it out with my fancy new cupcake cookie cutter. The pictures are with my old camera so they are slightly atrocious. However, the cookies are yum, yum, yummy and super easy to make. Plus, you get to dip them in chocolate and make them even better. Excellent...

Recipe after the jump.

Vegan Shortbread Cookies

Source: Custom Made Blog

1/2 cup whole wheat pastry flour

1 cup unbleached all-purpose flour

1/2 tsp salt

1/2 tsp baking powder

1 stick earth balance {or other vegan margarine or shortening}, softened

1/2 cup raw sugar

1/2 tsp vanilla extract

1-2 tbs water

1/2 cup vegan chocolate chips {optional}

In a small bowl, combine flours, salt and baking powder. Whisk to combine. Set aside.

In a large mixing bowl, cream earth balance and sugar.

Add in flour mixture, vanilla extract, and water. Mix until combined.

Form dough into a ball, cover with plastic wrap, and refrigerate for at least 30 minutes.

Preheat oven to 350F.

Roll out dough between two pieces of wax or parchment paper. It helps to flour the wax paper before rolling out the dough {otherwise, it forms a sticky mess}. Dough should be 1/4-1/2 inch thick.

Cut cookies into desired shape {rectangle, square, cookie cutter shapes} and place on a baking sheet lined with parchment paper.

Bake for 10-12 minutes, depending on thickness of cookies, until the edges are slightly golden brown.

Let cool on a rack for at least 10 minutes.

Melt chocolate chips in a double boiler until completely melted {about 3-5 minutes, with stirring}. Be careful not to let the chocolate burn.

Dip one end of cookie into chocolate and place on a sheet of parchment paper to cool.

Chubby Vegan Notes

• It would be crazy not to add chocolate to these, however they are actually really good plain too.
• I don’t have a double boiler so my microwave works just fine. Melting chocolate can be tricky though so make sure you watch it closely.
• The directions seem slightly time intensive, but this is actually quite easy to make.
• If you use a small cookie cutter, this could make a considerable amount of cookies. These would be excellent to bring to a party (especially if there will be old folks there.)

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