On a recent trip to Seattle to visit my grandkids, I decided to make a vegan shortbread cookie that I knew my son (who is vegan) would enjoy. Shortbread cookies can easily be converted to Vegan by substituting the butter with a vegan-friendly butter substitute. Below is the traditional butter-rich version but feel free to try it the vegan way too! Ingredients: 1 cup unsalted butter, softened (for the Vegan version use Vegan Butter) 1/2 cup creamy peanut butter 1/2 cup sugar 1/2 cup loosely packed brown sugar 1 teaspoon vanilla extract 3 1/2 cups all-purpose flour 6 ounces dark melting chocolate (I use Wilton’s but you can buy Vegan dark chocolate in most grocery stores) 1 tablespoon Crisco shortening Directions:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In the bowl of your electric mixer, beat the butter and peanut butter until creamy and combined. Beat in the sugars on medium speed until fluffy. Add in the vanilla extract. Beat in the flour on low speed until just combined. Scoop out the dough (it will be crumbly) and form it into two logs with your hands. They should be about 2 inches in diameter and about 6 to 7 inches long. Wrap them in plastic wrap and refrigerate for 30 to 60 minutes (overnight is fine too). Remove the dough from the fridge and cut 1/4 to 1/2 inch slices off the tube. Place on the parchment. Bake for 18-20 minutes, or until just slightly golden. Let the cookies cool completely before dipping them in chocolate. To melt the chocolate for dipping, microwave it (or heat over double boiler) for 30 seconds at a time on 50% power. Stir after each time until it just melts. Once melted, stir in the shortening, which will make it slightly runny and easier to dip the cookies. Dip one edge (or one half) of each piece of shortbread and place on wax paper or parchment paper to set up. Makes about 4 dozen cookies.
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I recently came across a wonderful butterscotch cookie recipe that calls for melting the butterscotch chips and adding it to the cookie dough. The recipe also reminds me of a Snickerdoodle cookie and is soft and chewy with a rich butterscotch taste. I hope you love it. Stop by the salon this month and try one before they are all gone! Ingredients: 2 C butter, softened at room temperature 1 package butterscotch chips (I use Nestle) 2 C powdered sugar 1 C white granulated sugar 2 large eggs 2 tsp. vanilla 1 tsp. baking soda 1 tsp. cream of tarter (this is very important!) 1 tsp. salt 4 1/2 C flour 1/2 cup granulated sugar - reserved for rolling the cookie dough before putting on the cookie sheet Directions:
Preheat the oven to 350 degrees F. Line a baking sheets with parchment paper. Melt the butter and butterscotch chips in a microwave safe bowl for 1 minute, then stir and microwave for 30 second intervals until the chips are completely melted. Stir the mixture until all lumps are gone. When the mixture is cooled, add it to your mixing bowl with the powdered sugar, granulated sugar, eggs and vanilla mixing until complete incorporated. Add the baking soda, cream of tarter and salt to your flour and stir together. Add the dry ingredients to the sugar mixture about 1 cup at a time until all the dry ingredients are incorporated. Once the dough has been prepared, scoop 1-2 teaspoons of the dough (about the size of a walnut), roll in a ball and roll in the reserved sugar placing the cookies on a prepared cookie sheet about 2 inches apart. Flatten slightly with the palm of your hand. Bake for 9 to 11 minutes depending on your oven. Cool for about 1 minute on the pan before removing them to a cooling rack. Makes about 5 dozen cookies. |
GrammatlcGrammatlc bakes all the cookies for the clients at Split Ends Hair Studio (to visit the salon website, click the button above). She also bakes sweet treats for friends and family. Enjoy the recipes! Archives
December 2017
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