GLUTEN-FREE VEGAN SHORTBREAD COOKIES
A very nice vegan cookie that you would not know is not made with real butter. I didn't know if this would work with the changes I made, but they turned out very good. They didn't fall apart or crumble; they held their shape very nicely.
Provided by manella
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 30m
Yield 60
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat margarine and sugar together in a bowl using an electric mixer until creamy. Add flour, cornstarch, and salt; mix by hand until dough comes together in a ball.
- Place dough on a flat work surface and roll out to a 1/2-inch thickness. Cut into desired shapes using cookie cutters. Place cookies on a baking sheet.
- Bake in the preheated oven until lightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 92.6 calories, Carbohydrate 8.9 g, Fat 6.2 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 1.6 g, Sodium 62.2 mg, Sugar 2.2 g
GLUTEN-FREE VEGAN SHORTBREAD COOKIES
These gluten-free vegan shortbread cookies make for sweet, buttery little finger cookies that come together in a snap and are a holiday must. This recipe is also refined sugar-free and nut-free.
Provided by Audrey @ Unconventional Baker
Categories Cookies
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 350F. Line a cookie sheet with parchment paper. Prepare a rolling area with two additional sheets of parchment paper for that, and have a pizza cutter or dough cutter and a fork handy.
- Place butter in a large mixing bowl and whip it with a mixer until it's creamy. Add sweetener, salt, and vanilla and mix once again to combine. Add in flour and use a wooden spoon to mix. Then get in there with your hands and mix everything together by working the dough until you can shape it into a ball {note: as depending on the flour mix you use there may be a slight variance, know that the consistency of the dough should not be sticky but should press together when pinched -- be sure to knead it really well first for some time -- if it's a little sticky, add a little more flour (try 1-2 tbsp); if it's a little dry add a little more sweetener (try 1 tbsp)}. Shape the dough into a ball and then flatten into a disk.
- Roll out the dough between two sheets of parchment paper to ½" thickness. Use a pizza or dough cutter to cut the dough into 1" x 3" rectangles {cut into vertical 1" strips, and then cut horizontally to create the rectangles}. Carefully transfer to a prepared cookie sheet, spacing them ½" apart {they won't spread as they bake}. Gather up any dough scraps and repeat until all dough is used up. Use a fork to carefully pierce some holes in each cookie {to prevent bubbling and excessive cracking}.
- Bake in a pre-heated oven for approximately 14-15 minutes, until the edges begin to become a little golden. Remove from oven and place on a cooling rack. {Note: cookies will harden a little within minutes of cooling, so don't overbake}. Allow the cookies to cool for 10 minutes and enjoy!
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Allrecipes Member
Categories Chocolate Chip Cookies
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
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