Description
This recipe for aromatic, lovely, delicious vegan lemon shortbread cookies with a touch of basil is simply divine! Lighter in sugar and fat, with a touch of whole wheat flour, these vegan shortbread cookies shine with flavor!
Ingredients
Scale
- 1 fresh lemon
- ½ cup + 2 tablespoons organic cane sugar, divided
- ¼ cup fresh basil leaves, finely chopped
- ½ cup vegan butter sticks (i.e., Miyoko’s or Earth Balance), cold
- 1 cup + 2 tablespoons all purpose flour, divided
- ½ cup whole wheat flour
Instructions
- Zest one large lemon to make 1 tablespoon and set aside. Juice the lemon to make ¼ cup of juice and set aside.
- Place ½ cup sugar, lemon zest (reserving ½ teaspoon for garnish later), and chopped basil leaves into a mixing bowl (or container of a standing electric mixer).
- Mix with an electric mixer until sugar, lemon zest, and basil is very evenly combined.
- Cut in vegan butter with the electric mixer, until mixture is smooth and creamy.
- Stir in all 1 cup purpose and ½ cup whole wheat flour with the electric mixer, just until mixture is crumbly (do not overmix).
- Mix in ¼ cup lemon juice with electric mixer, until dough is just smooth (do not overmix).
- Remove dough from bowl, cover, and chill for about 1 hour until mixture is chilled and easier to work with.
- Preheat oven to 325 F.
- Roll dough with your hands into two long logs (about 9-inches long) with 2 tablespoons additional all purpose flour, as needed to avoid sticking to surface. Gently shape the logs into two long square logs with your hands.
- Slice with a sharp knife into slices (about ½-inch thick) of shortbread.
- Line baking sheets with parchment paper and arrange the shortbread evenly over the surface, allowing room to spread out slightly.
- Sprinkle the surface of each shortbread with the remaining (2 tablespoons) sugar and remaining (½ teaspoon) lemon zest.
- Place shortbread in oven and bake for about 15 minutes, until tender and lightly golden on surface.
- Remove and store in air-tight container before serving.
- Makes 28 servings (1 shortbread per serving).
Notes
Make this recipe gluten-free by using gluten-free flour instead of all-purpose and wheat flour.
Try using another type of herb instead of basil, such as rosemary or mint.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 69
- Sugar: 5 g
- Sodium: 3 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 1 g