These are some vegan shortbread cookies we can get excited about. While not traditional holiday cookies, they always seems so festive to me with their green and red flecks. I like to think of them as a Christmas cookie's sophisticated older cousin - more than appropriate for a holiday party, but classy any time of the year.
these vegan shortbread cookies are:
- both soft and chewy in the best kind of way
- easy to slice and bake
- great for holiday or hostess gifts
- versatile and adaptable - switch up the nuts or the dried fruit for other flavor combos
tips for success
- Don't skip on toasting those pecans which will intensify their nutty flavor. Do this in a dry non-stick pan set over medium heat for about 5 minutes. Make sure to stir and toss them around often to avoid burning them. We want their color to darken a bit and they should smell nice and toasty. Wait until they cool down enough to touch and them chop them into small pieces.
- If you don't have fresh rosemary then skip it completely because dried rosemary won't work for this recipe. These will still taste amazing
- We also need to finely chop the rosemary and dried cranberries. These should be cut pretty small so that there aren't huge chunks in the cookies.
- If you're anything like me and never remember to take butter out of the fridge several hours before baking, then here's a shortcut for you. Place on a plate in the microwave and zap for 30 seconds at 30% power. For 2 sticks you may need to do this twice to get the right consistency. The 30% power is important otherwise you'll just melt your butter and that won't work for this recipe.
- Be careful not to overwork the dough. Once the flour is added, mix just until incorporated. After adding the rosemary, pecans and cranberries set the mixer to stir/low until they are mixed throughout the dough.
- An optional step to kick these cookies up a notch is too roll your cookie log in a mixture of very finely chopped pecans and a course sugar like turbinado or demerara before slicing.
- Consistency in the thickness of the cookie slices is important so that they cook uniformly. If you don't have a way to measure this, make your best guess at ½" and then use the first cookie to measure out the rest of them. At least this way all your cookies will be the same thickness. However, you may need to adjust baking time depending on how thick they are.
how to store
After completely cooled, these will last several days stored in an airtight container at room temperature.Print