jess (cheerjess) wrote in vegancooking,

Heart Shaped Shortbread (or any shape you choose) Cookies

Vegan shortbread:

1 cup of margarine
1/2 cup powdered sugar
2 cups flour (I used whole wheat pastry)
1/4 teaspoon salt
1/4 teaspoon vanilla 

1. Preheat oven to 350F and lightly grease a baking sheet.
2. Cream margarine and sugar very, very well.
3. Add vanilla.
4. Add flour and salt, slowly.
5. When well incorporated and forming a light brown dough, roll into a ball and refrigerate for at least 20 minutes, to overnight. I refrigerated for 25 minutes, and it was absolutely fine to use. 6. Flour surface and rolling pin, and roll out a 1/4 of the dough out a time, to the best of your surface's length. Cut out using cookie cutters of choice. I shifted my round biscuit cutter (aw) into an attempt at a heart~
7. Bake until the edges begin to brown, 6-10 minutes. Keep an eye on it, depending on how thick you roll the dough. I baked mine for about 8-10 minutes.

I made ganaches of 1/8-1/4 cup soymilk, scalded and then added 1/2 cup of chips (two separate pots, same actions) and stirred constantly on medium and then scatter-decorated the cookies after they came out of the oven. Do this one at a time if logical need be! I did pink-'white' chocolate (from pangea), then dark chocolate, and then more pink.
I also wasn't patient enough to do more than one pan of hearts and put the rest in an 8 inch cake pan, covered with coconut and baked for 12-15 minutes, covered in leftover chocolate and chocolate sprinkles. I then sliced it~

More photos are available here on my food blog, and syndicated here ; )
Tags: desserts-cookies-shortbread
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