Lemon Basil Shortbread Cookies
Lemon Basil Shortbread Cookies that are fully plant-based, easy to make, and delicious with just 6 ingredients!
Ingredients
Lemon Basil Shortbread Cookies
- 100 grams confectioner’s sugar
- 200 grams plant-based, non-dairy butter
- 300 grams all-purpose flour
- 1 tsp salt
- Zest of 2 medium lemons
- 6-7 fresh large basil leaves, chopped & stems removed
Directions
- In a mixing bowl, cream together the sugar and non-dairy butter, scraping down the sides with a rubber spatula as needed.
- Mix in the lemon zest and chopped basil leaves.
- Then, continue mixing and sift in the flour and salt, gradually until a dough forms.
- Turn the dough out onto a clean surface, knead it into a ball, and wrap it in plastic wrap.
- Place the dough in the fridge and chill for 2 hours.
- Once you’re ready to bake, preheat the oven to 320ºF and prepare to baking sheets with parchment paper or silicone mats.
- Roll the dough on a floured surface into a 1/2-inch circle.
- Use a 2-inch round cookie cutter of your preferred shape and place the cookies onto the baking tray.
- Place the trays in the oven, and bake for 12-15 minutes until light golden. Cool on a wire rack.
- Store in an airtight container at room temperature.
Nutrition Information
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