Another cookie recipe! I am not a huge dessert fiend now, I used to be much more so when I was younger. But I am sucker for shortbread. Something about the simplicity, the buttery texture, and the versatility that shortbread offers is just so perfect to me. Historically, all my favorite holiday cookies have a shortbread base.
This shortbread recipe is crumbly, sweet, and perfectly buttery. I use Earth Balance butter as my vegan butter of choice but feel free to sub yours. The dough itself can also be used as a base for other desserts. Vanilla extract can be subbed for the almond extract as well. Feel free to use whatever jam you prefer.
- 1 C vegan butter, softened (I use earth balance0
- 2/3 C white sugar
- 1 tsp almond extract
- 2 C all-purpose flour
- ½ C raspberry jam
- ½ C powdered sugar
Yields 24-36 cookies.
Cream together butter and sugar until sugar is mostly dissolved and incorporated into the butter, about 5 minutes. Gradually blend in the flour until just combined. Dough should be crumbly but also hold its shape. Wrap in plastic wrap and refrigerate for an hour.
Preheat the oven to 325 degrees F. Line baking sheets with parchment paper. Roll pieces of dough into 1-inch balls and place 1-inch apart on the lined baking sheet. Using a spoon or your hands, make a small indentation in the middle of each ball and fill with a small scoop of jam. Bake for 14 to 18 minutes until cookies just begin to golden.
Remove from oven and transfer to a wire rack to cool. Once cookies have cooled, sift powdered sugar over them.