Vegan Lemon Shortbread Cookies with Basil

Love gentle lemon shortbread cookies? Me too! They’re so cool and straightforward to whip up—simply combine just a few elements, roll into logs, slice, and bake. But the rewards are so beautiful! These fairly, tender, flakey vegan cookies are the perfect shortbread cookies ever! And so they swimsuit nearly each event. Really feel like serving them with espresso or tea? Examine! In search of a straightforward dessert that impresses? Go for it! Serve a platter of those Vegan Lemon Basil Shortbread Cookies with contemporary seasonal fruit or sorbet for a sublime but easy dessert course. There’s extra! These vegan shortbread cookies are additionally divine served at picnics, hikes, potlucks, events, and even packaged up in a Mason jar with a ribbon as a hostess present!

These lemon shortbread cookies are made a contact more healthy with a lighter quantity of vegan butter, and cane sugar, and the inclusion of some complete wheat flour within the combine. The lemon zest and juice add a vivid, clear citrusy pop, and the cool minty aroma of basil shines proper by way of.

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Vegan Lemon Shortbread Cookies with Basil

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  Creator: The Plant-Powered Dietitian
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  Whole Time: half-hour
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  Yield: 28 cookies 1x
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  Weight loss plan: Vegan

Description

This recipe for fragrant, beautiful, scrumptious vegan lemon shortbread cookies with a contact of basil is solely divine! Lighter in sugar and fats, with a contact of complete wheat flour, these vegan shortbread cookies shine with taste!

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Directions

1. Zest one giant lemon to make 1 tablespoon and put aside. Juice the lemon to make ¼ cup of juice and put aside. 
2. Place ½ cup sugar, lemon zest (reserving ½ teaspoon for garnish later), and chopped basil leaves right into a mixing bowl (or container of a standing electrical mixer). 
3. Combine with an electrical mixer till sugar, lemon zest, and basil may be very evenly mixed. 
4. Lower in vegan butter with the electrical mixer, till combination is easy and creamy.
5. Stir in all 1 cup goal and ½ cup complete wheat flour with the electrical mixer, simply till combination is crumbly (don’t overmix). 
6. Combine in ¼ cup lemon juice with electrical mixer, till dough is simply easy (don’t overmix). 
7. Take away dough from bowl, cowl, and chill for about 1 hour till combination is chilled and simpler to work with. 
8. Preheat oven to 325 F. 
9. Roll dough along with your fingers into two lengthy logs (about 9-inches lengthy) with 2 tablespoons further all goal flour, as wanted to keep away from sticking to floor. Gently form the logs into two lengthy sq. logs along with your fingers.
10. Slice with a pointy knife into slices (about ½-inch thick) of shortbread. 
11. Line baking sheets with parchment paper and organize the shortbread evenly over the floor, permitting room to unfold out barely. 
12. Sprinkle the floor of every shortbread with the remaining (2 tablespoons) sugar and remaining (½ teaspoon) lemon zest. 
13. Place shortbread in oven and bake for about quarter-hour, till tender and calmly golden on floor.
14. Take away and retailer in air-tight container earlier than serving.
15. Makes 28 servings (1 shortbread per serving).

Notes

Make this recipe gluten-free through the use of gluten-free flour as a substitute of all-purpose and wheat flour.

Strive utilizing one other kind of herb as a substitute of basil, equivalent to rosemary or mint.

• Prep Time: quarter-hour
• Cook dinner Time: quarter-hour
• Class: Dessert
• Delicacies: American

Vitamin

• Serving Dimension: 1 serving
• Energy: 69
• Sugar: 5 g
• Sodium: 3 mg
• Fats: 3 g
• Saturated Fats: 2 g
• Carbohydrates: 10 g
• Fiber: 0 g
• Protein: 1 g

For extra of my favourite plant-based cookie recipes, attempt the next:

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