These scrumptious, buttery shortbread cookies received over our hearts (and tastebuds!), and that’s why they earned high marks in our 2017 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 reduce 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:
1. Preheat the oven to 300 levels and line a baking sheet with parchment paper.
2. For the cookies, right into a medium bowl, sift collectively flour, sugar, and salt. Add vegan butter, and blend collectively by hand till pea-sized crumbs kinds. Add almond extract, almonds, and cranberries and blend to mix.
3. 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.
4. Bake cookies for 35-45 minutes or till golden brown. Let sit on baking sheet for one minute after which switch to a wire rack to let cool utterly.
5. 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 consistently, till easy.
6. To assemble, dip half of every cookie into melted chocolate, place onto baking sheet, and sprinkle with almonds.
