Shortbread Cookies | Snack
Updated: Apr 29
These cookies are crisp and crunchy and hold their shape well. They are also delightful with Gran Marnier or orange flavouring instead of Frangelico. Pay careful attention to these cookies as they bake. Timing is everything! If the cookies bake too long, the liqueur will scorch— and then you’ll cry in frustration.
1½ c. vegan stick margarine 1 cup cane juice crystals or natural sugar 1 t. Frangelico® or hazelnut flavouring 3½ c. unbleached flour ¼ t. salt ½ c. slivered almonds, coarsely chopped.
In a large bowl, cream together margarine and cane juice crystals or sugar.
Add Frangelico® or flavouring and mix thoroughly. In a small bowl, combine flour, salt and almonds, then add to margarine mixture, stirring and stirring some more, until all the flour is blended in. If the dough is too dry, you can add 1 or 2 teaspoons of water. Gather dough into a ball, flatten into a thick circle, and cover with plastic wrap or put into a large plastic zipper bag, then refrigerate for an hour. Preheat oven to 350 degrees. Remove dough from refrigerator and roll out to ½” thickness. Cut into shapes and bake on a lightly oiled baking sheet for 10 to 13 minutes. Remove cookies from the oven when they first start to slightly brown around the edges. Let cookies cool on baking sheet for about 5 minutes before transferring to a cooling rack. The number of cookies this recipe yields will depend on the size the dough is cut into.