Are you convinced that you don't like shortbread? That it's bland, boring, and not worth the calories? Well, this recipe for Lemon and Vanilla Bean Shortbread is here to gently (and deliciously) change your mind. The best shortbread is crisp, slightly crumbly, and melt-in-your-mouth tender, and these delicious vegan cookies make the cut!
Shortbread traditionally contains only butter, flour, and sugar, with perhaps a little salt and cornstarch added in. When I was writing this recipe, I consulted classic shortbread recipes for inspiration, also drawing on my own memories of dairy butter-based shortbread cookies. Because the ingredient list is so short, the cookies are simple to make, but the quality of those ingredients is especially important. The taste of the butter shines through, so it's important to use a vegan butter that tastes great. (Earth Balance Buttery Sticks are my vegan butter of choice.) And by adding in some fresh lemon zest and vanilla bean seeds, the buttery flavor is balanced and delicious, not overpowering. It's the perfect cookie for enjoying with a good book and cup of tea.
Shortbread is a simple, friendly kind of dough, easy to work with and roll. And if you don't have or can't find your rolling pin, you can use a drinking glass to roll the dough, or even pat it into shape with your fingertips. Shortbread dough is a natural canvas for your favorite cookie cutters. (I used an acorn cutter for the cookies pictured.) You can also use a drinking glass to cut rounds, or cut the dough into bars. Any way you shape them, these Lemon and Vanilla Bean Shortbread cookies will make a believer out of you!
Preheat the oven to 325°F. Line a baking tray with parchment paper or a silicone baking mat.
Using an electric mixer, beat together the sugar and vegan butter until soft and creamy. Add the salt, lemon zest, and vanilla bean seeds, then mix again until well-incorporated. Add the flour, a little at a time to prevent flour flying everywhere, and mix again. The mixture will be crumbly, but will hold together when formed into a ball.
Dust a clean work surface with a little flour, then tip the dough out of the bowl. Use your hands to lightly knead it, just until it comes together, and gather it into a smooth ball. Use a rolling pin to roll the dough into a rough circle approximately ½-inch thick. (Alternatively, use your fingertips to press the dough into the desired thickness.) Cut out cookies with cookie cutters or a narrow drinking glass, and use a thin spatula to gently transfer the cookies to the prepared sheet trays, at least 1 inch apart. Gather up the leftover dough scraps, roll out again, and repeat until all the dough has been used. Brush the cookies with nondairy milk, then sprinkle the liberally with turbinado sugar.
Bake the shortbread for 20 to 25 minutes, until just barely golden brown. Remove from the oven, allow to cool briefly on the baking tray, and then transfer to a cooling rack to cool completely.
Preheat the oven to 325°F. Line a baking tray with parchment paper or a silicone baking mat.
Using an electric mixer, beat together the sugar and vegan butter until soft and creamy. Add the salt, lemon zest, and vanilla bean seeds, then mix again until well-incorporated. Add the flour, a little at a time to prevent flour flying everywhere, and mix again. The mixture will be crumbly, but will hold together when formed into a ball.
Dust a clean work surface with a little flour, then tip the dough out of the bowl. Use your hands to lightly knead it, just until it comes together, and gather it into a smooth ball. Use a rolling pin to roll the dough into a rough circle approximately ½-inch thick. (Alternatively, use your fingertips to press the dough into the desired thickness.) Cut out cookies with cookie cutters or a narrow drinking glass, and use a thin spatula to gently transfer the cookies to the prepared sheet trays, at least 1 inch apart. Gather up the leftover dough scraps, roll out again, and repeat until all the dough has been used. Brush the cookies with nondairy milk, then sprinkle the liberally with turbinado sugar.
Bake the shortbread for 20 to 25 minutes, until just barely golden brown. Remove from the oven, allow to cool briefly on the baking tray, and then transfer to a cooling rack to cool completely.
