With simply 5 substances, these shortbread cookies are simple as could be. Buttery, crisp, and crammed with the flavors of chocolate, hazelnut, and peppermint, these cookies had been an on the spot winner in our 2021 VegNews Vacation Cookie Contest. Dip them in chocolate, get pleasure from together with your afternoon tea, or give as selfmade presents … one factor’s for positive, they’re a winner.
What you want:
1 cup salted vegan butter, room temperature and sliced
½ teaspoon peppermint extract
½ cup sugar
3 tablespoons vegan chocolate hazelnut unfold
2½ cups all-purpose flour
What you do:
- Preheat oven to 350 levels. Line a baking sheet with parchment paper.
- In a stand mixer, beat butter, peppermint extract, sugar, and hazelnut unfold till creamy. Slowly add flour and proceed to combine, scraping down sides of bowl as wanted. Take away dough from mixer and place on a calmly floured floor, knead dough by hand for one minute to melt.
- Roll dough to ½-inch-thick rectangle, and reduce in thirds lengthwise. Minimize every strip into 8 rectangular shortbread cookies. Pierce cookies with fork and place onto making ready baking sheet. Bake 25 minutes or till golden brown on prime and sides. Switch to a cooling rack.
For extra Vacation Cookie Contest winners, learn:
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