These scrumptious, buttery shortbread cookies received over our hearts (and tastebuds!), and that’s why they earned high marks in our VegNews Vacation Cookie Contest.
What you want:
For the cookies:
1 cup all-purpose flour
¼ cup sugar
¼ teaspoon salt
½ cup vegan butter, chilled and lower into cubes
½ teaspoon almond extract
¼ cup slivered almonds, finely chopped
¼ cup dried sweetened cranberries, coarsely chopped
For the chocolate coating:
1 tablespoon coconut oil
½ cup vegan chocolate chips
¼ cup slivered almonds, chopped
What you do:
- Preheat oven to 300 levels and line a baking sheet with parchment paper.
- For the cookies, right into a medium bowl, sift collectively flour, sugar, and salt. Add butter, and blend collectively by hand till pea-sized crumbs types. Add almond extract, almonds, and cranberries and blend to mix.
- Utilizing your palms, kind the dough right into a ball. Onto a floured floor, place dough, sprinkle with extra flour, and roll out to ¼-inch-thick. Use round cookie cutter (about three inches diameter) to chop out even circles, and place onto baking sheet. Roll extra dough collectively and repeat till no dough stays.
- Bake cookies 35 to 45 minutes or till golden brown. Let sit on baking sheet for one minute after which switch to a wire rack to let cool fully.
- For the chocolate coating, line a baking sheet with parchment paper. Right into a saucepan, add coconut oil and chocolate chips and soften collectively over low warmth, stirring continuously, till easy.
- To assemble, dip half of every cookie into melted chocolate, place onto baking sheet, and sprinkle with almonds.
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