Cranberry Orange Shortbread Cookies
Ingredients
The dough
-
½
cup
vegan butter sticks
-
½
cup
organic cane sugar
-
1
medium
orange (for zest and juice)
-
1
teaspoon
vanilla
-
2
cups
all-purpose flour
-
½
cup
old-fashioned oats, dry
-
⅓
cup
slivered almonds
-
1
teaspoon
baking powder
-
¼
teaspoon
salt (optional)
The cranberries
-
1
cup
fresh or frozen cranberries, finely chopped
Instructions
- Mix vegan butter and sugar until smooth and creamy.
- Add orange juice and vanilla to the mixture.
- Incorporate orange zest, flour, oats, almonds, baking powder, and salt to create a crumbly texture, adding more orange juice if needed.
- Finely chop the cranberries and gently fold them into the dough.
- Refrigerate the dough for 1 hour until firm.
- Preheat the oven to 375°F.
- Divide the dough into 3 sections and roll into logs.
- Slice the logs into thin sections.
- Place on a baking sheet and bake for about 12 minutes until barely golden.
- Store in an airtight container.
Nutrition Facts (estimated)
Servings
30 cookies
Calories
83
Total fat
4g
Total carbohydrates
13g
Total protein
1g
Sodium
19mg
Cholesterol
0mg
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