Lemon rosemary shortbread cookies (gluten-free/ vegan)
These lemon rosemary shortbread cookies are just as delicious and texturally-pleasing when made vegan or gluten-free as their all butter, white-flour counterparts. Drizzled with a bit of cranberry coulis, they're officially the best holiday cookies ever.
Servings 20 -24
Ingredients
Vegan lemon rosemary shortbread cookies:
- ½ lb coconut oil
- 1 cup icing sugar
- 2 cups flour
- Zest of a whole lemon preferably organic
- 1 rosemary twig chopped very finely
GF lemon rosemary shortbread cookies:
- ½ lb butter
- 1 cup icing sugar
- 2 cups gluten-free flour blend I used the Irresistibles-brand blend, which I love
- Zest of a whole lemon preferably organic
- 1 rosemary twig chopped very finely
Cranberry coulis:
- 1 cup fresh or frozen cranberries
- ¼ cup sugar
- ½ cup water
Instructions
- Preheat oven to 300F.
- 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).
- 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.
- 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).
- Bake at 300 15-20 minutes. Drizzle with cranberry coulis when out of the oven.