Lemon rosemary shortbread cookies (gluten-free/ vegan)

5.0

(2)

immigrantstable.com
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Prep Time: 30 minutes

Cook Time: 15 minutes

Total: 45 minutes

Servings: 20

Lemon rosemary shortbread cookies (gluten-free/ vegan)

Ingredients

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Instructions

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Step 1

Preheat oven to 300F.

Step 2

Prepare cranberry coulis if using - mix all sauce ingredients together in a saucepan. Bring to a boil, then turn off heat immediately. Let cool for a bit, then blend until smooth (make sauce as smooth as possible).

Step 3

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 mixture out onto a well-floured surface, and knead until it comes together easily.

Step 4

Shape into a log, and cut into 1/inch sized 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).

Step 5

Bake at 300 15-20 minutes. Drizzle with cranberry coulis when out of the oven.

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