Shortbread Cookies
Ingredients:
- 1 cup (226g) vegan butter, softened
- 1/2 cup (100g) granulated sugar
- 2 cups (240g) all-purpose flour
- Zest of 2 lemons
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar for dusting (optional)
Instructions:
- In a large bowl, cream together softened vegan or butter of your choice and granulated sugar until light and fluffy.
- Add the lemon zest, lemon juice, and vanilla extract. Mix until well combined.
- Sift in the all-purpose flour and add a pinch of salt. Mix until the dough comes together. Be careful not to overmix.
- Divide the dough into two equal portions. Roll each portion into a log shape, about 1.5 inches (4 cm) in diameter. Wrap the logs in plastic wrap and refrigerate for at least 1-2 hours until firm.
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Slice the chilled dough into rounds, about 1/4 inch (0.6 cm) thick, and place them on the prepared baking sheet.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Optional: Dust the cooled cookies with powdered sugar for extra sweetness.
