Lemon rosemary shortbread cookies (gluten-free/ vegan)
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 20 -24
Ingredients:
Vegan lemon rosemary shortbread cookies:
½ lb coconut oil
1 cup icing sugar
2 cups flour
Zest of a whole lemon, preferably organic
1 rosemary twig chopped very finely
GF lemon rosemary shortbread cookies:
½ lb butter
1 cup icing sugar
2 cups gluten-free flour blend. I used the Irresistibles-brand blend, which I love
Zest of a whole lemon, preferably organic
1 rosemary twig chopped very finely
Cranberry coulis:
1 cup fresh or frozen cranberries
¼ cup sugar
½ cup water
Directions:
Preheat oven to 300°F.
Prepare cranberry coulis if using - mix all sauce ingredients together in a saucepan. Bring to a boil, then turn off the heat immediately. Let cool for a bit, then blend until smooth (make the sauce as smooth as possible).
To make cookies, combine coconut oil/ butter and icing sugar in a large bowl, cutting them with a pastry cutter or two knives. Add flour / gluten-free flour, lemon zest, and rosemary, and cut with a pastry cutter/ two knives until mixture looks like pea-sized crumbs. Pour the mixture out onto a well-floured surface, and knead until it comes together easily.
Shape into a log, and cut into 1/inch pieces. Handle the vegan cookies with care - they’re a bit more fragile. Arrange on a waxed paper, with a bit of space between the cookies (the butter ones will puff up; the vegan ones not so much).
Bake at 300 15-20 minutes. Drizzle with cranberry coulis when out of the oven.
Recipe courtesy of Immigrants Table.com
