Description
These festive, tender, yummy vegan Cranberry Orange Shortbread Cookies are perfect to make throughout the holiday season.
Ingredients
Scale
- 1/2 cup vegan butter sticks (i.e., Miyoko’s), room temperature
- ½ cup organic cane sugar
- 1 medium orange* (for 1 tablespoon zest and 2-3 tablespoons juice)
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- ½ cup old-fashioned oats, dry
- 1/3 cup slivered almonds
- 1 teaspoon baking powder
- ¼ teaspoon salt (optional)
- 1 cup fresh or frozen cranberries, finely chopped
Instructions
- Place vegan butter and sugar in bowl and mix with an electric mixer (or vigorously by hand) until smooth and creamy.
- Mix in 1 tablespoon of the orange juice and vanilla.
- Mix in the zest of one orange, flour, oats, almonds, baking powder, and salt (optional) to make a crumbly texture. Mix in additional orange juice (1-2 tablespoons more), as needed, using your hands to help mix to create a smooth, cohesive batter that holds together, but is not sticky.
- Finely chop cranberries in a food processor or by hand using a knife. Gently fold in the cranberries into the dough.
- Cover and place dough in the refrigerator for 1 hour until firm.
- Preheat oven to 375 F.
- Separate dough into 3 equal sections, and roll out by hand into 3 logs, about 1 ½-inches in diameter each.
- Slice into thin sections, about ¼- to 1/2-inch each, so that each log yields 10 slices.
- Place on a baking sheet sprayed with non-stick cooking spray, and bake for about 12 minutes, until just barely golden.
- Store in airtight container.
Notes
* Zest the entire surface of the orange using a fine grater or zester. Squeeze juice, using 1-3 tablespoons for this recipe. Reserve remaining juice for another recipe or use.
To make this recipe gluten-free substitute gluten-free flour blend for all-purpose flour.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 83
- Sugar: 4 g
- Sodium: 19 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 1 g
