When a recipe’s ingredients list is short, like the one for classic shortbread, altering it or making swap-outs becomes tricky business. Traditionally made from just four baking staples (butter, sugar and flour), how can you keep the simple flavor and delicate texture of shortbread if you yank one of the key components? It’s easy. And healthier, too. Just use Nutiva dairy-free shortening – made from a blend of coconut and palm oils – in place of butter.
4-Ingredient Vegan Shortbread Cookies
Ingredients
1 cup vegan shortening
2 cups organic flour
2/3 cup organic confectioner’s sugar (powdered sugar)
1/8 tsp. sea salt
Directions
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- In large mixing bowl, use hand mixer to beat shortening until creamy. Add sugar and continue beating until well-blended.
- Gradually mix in flour and salt until a soft, thick dough forms.
- Shape dough into 1” balls and arrange on baking sheet. Use fingers to press down dough to ¼” thickness. (Note: You can also roll out the dough and use cookie cutters to cut into shapes.)
- Bake cookies for 13 to 15 minutes, until golden brown.