Peanut Butter Coconut Shortbread – Vegan
I made these for my goddaughter. She is vegan. The original recipe for the shortbread was her great grandmother’s. It is a great recipe, but not vegan. I tweaked it a little.
The original recipe called for a pound of butter. I swapped out the butter with a cup each of peanut butter and coconut oil. It worked out great.
The cookies had that same wonderful crumbly texture and rich flavor you expect in a good shortbread cookie. I used crunchy peanut butter- it was what I had. I like the bits of peanuts in the cookies. I could see adding a few more chopped peanuts the next time I make these cookies.
You could also use other nut butters, like almond or cashew, if that is what you have.
Peanut Butter-Coconut Shortbread
1 c. sugar, plus 1/4 cup extra for sprinkling
1 c. peanut butter
1 c. coconut oil
4 c. flour
2 t. vanilla
Cream together sugar, peanut butter, coconut oil and vanilla. Stir in flour until mixture forms into a dough. Press into 9×13-inch baking dish. Sprinkle extra sugar over the cookies dough, and cut into squares. Bake in a 300 degree oven for an hour or until light brown around edges. Re-cut while warm. Makes 4 dozen. They can be frozen.
Chocolate Shortbread Cookies
I never met a shortbread cookie I didn’t like. These are no exception. With the addition of cocoa, you end up with a cookie that has the traditional delicate texture of shortbread, with the added bonus of a rich, chocolate flavor.
They are great just plain, dusted with powdered sugar or, my favorite way, brushed with a little melted bittersweet chocolate.
Simple, tasty and a nice treat for the chocolate lovers you love.
Chocolate Shortbread
1 c. butter, room temperature
3/4 c. sugar
2 c. flour
1/3 c. cocoa
1/4 t. salt
8 oz. semi-sweet chocolate
Beat together butter and sugar until well blended. Mix together dry ingredients and slowly beat into butter mixture, stirring it in at the end. Roll out dough about 1/4 inch thick and cut out with cookie cutters. Re-roll scraps and cut out the remaining dough. Place on an un-greased baking sheet and bake at 325 degrees until cookies are firm around the edges, about 20 minutes. Cool on baking sheet 5 minutes before transferring to a rack to cool. Melt chocolate and dip cookies in it or use chocolate to hold 2 cookies together. I just spread a small amount on the cookies. You can also use a buttercream frosting to make them sandwich cookies. Makes 2-3 dozen, depending on the size.
Peanut Butter Coconut Shortbread – Vegan
I made these for my goddaughter. She is vegan. The original recipe for the shortbread was her great grandmother’s. It is a great recipe, but not vegan. I tweaked it a little.
The original recipe called for a pound of butter. I swapped out the butter with a cup each of peanut butter and coconut oil. It worked out great.
The cookies had that same wonderful crumbly texture and rich flavor you expect in a good shortbread cookie. I used crunchy peanut butter- it was what I had. I like the bits of peanuts in the cookies. I could see adding a few more chopped peanuts the next time I make these cookies.
You could also use other nut butters, like almond or cashew, if that is what you have.
Peanut Butter-Coconut Shortbread
1 c. sugar, plus 1/4 cup extra for sprinkling
1 c. peanut butter
1 c. coconut oil
4 c. flour
2 t. vanilla
Cream together sugar, peanut butter, coconut oil and vanilla. Stir in flour until mixture forms into a dough. Press into 9×13-inch baking dish. Sprinkle extra sugar over the cookies dough, and cut into squares. Bake in a 300 degree oven for an hour or until light brown around edges. Re-cut while warm. Makes 4 dozen. They can be frozen.
Cinnamon Pecan Shortbread Cookies
It seems I am always making variations on shortbread cookies. I love shortbread. I am not alone- so many friends and family have told me the same thing. There is something about the crumbly texture of shortbread that makes them a favorite for a lot of people.
This recipe is a classic shortbread, topped with cinnamon and pecans. They are really good. You just make a batch of dough, press into a pan, top with a cinnamon – pecan mixture, and bake. Could not be simpler.
As soon as they come out of the oven cut them into little strips or squares. I got nearly 100 out of one batch. It depends on the size you cut them. If you are looking for a simple, yet wonderful cookie, you might want to try these.
Cinnamon Pecan Shortbread Cookies
1 c. butter
1 c. sugar
1 egg, separated
2 c. flour
1 T. water
½ c. finely chopped pecans
3 T. sugar
2 t. cinnamon
Lightly grease jellyroll pan (10×15). Mix butter, sugar and egg yolk then stir in flour. Pat into pan. Beat egg white with water until frothy and spread over dough. Combine pecans, sugar and cinnamon. Sprinkle nut mixture over the dough and bake in a 350-degree oven for 20-25 minutes or until lightly browned. Cut immediately into tiny strips, makes 50- 100.
Irish Shortbread
If you are looking for an Irish dessert for St. Patrick’s Day, you might want to make these shortbread cookies. They are everything a shortbread should be. They have the classic shortbread crumbly, tender texture that is buttery at the same time. I think the phrase is melt in your mouth.
These are a little different than other shortbread, though. For starters, you add cornstarch to the dough. The cornstarch helps the cookie to be extra tender. You also melt the butter before adding it to the rest of the ingredients.
It could not get any easier. I pressed the dough into a 9×9-inch pan to bake. Once in the pan, I score the dough before baking, then cut the shortbread again once baked and cooled.
I will say that shortbread aren’t the prettiest cookies on the plate- but they are wonderfully tasty.
So here is the recipe. They also call for self-rising flour. If you don’t have self-rising flour- the recipe for making your own follows the shortbread recipe.
Irish Shortbread
1 c. butter
2 1/4 c. self- rising flour (see note)
3/4 c. cornstarch
1/3 c. sugar, plus extra for sprinkling on top
Melt butter and allow to cool slightly. In medium bowl combine remaining ingredients. Stir in butter and mix until dry ingredients are thoroughly coated. Press into 7×11-inch glass pan (8×8 or 9×9-inch pans are OK). Sprinkle with extra sugar and score with a knife into 1×1-inch pieces. Bake in a preheated 325-degree oven for 30-40 minutes, until edges begin to brown. Cool in pan and cut on score marks. Makes about 6 dozen squares, depending in pan size used.
Note: If you don’t want to buy self-rising flour here is an easy recipe to make your own. It works in any recipe that calls for self-rising flour.
Self-Rising Flour
8 c. flour
5 T. Baking powder
2 T. sugar
1 T. salt
Combine all ingredients and store in an airtight container. Keeps for several months.
Right out of the oven
Cinnamon Pecan Shortbread Cookies
It seems I am always making variations on shortbread cookies. I love shortbread. I am not alone- so many friends and family have told me the same thing. There is something about the crumbly texture of shortbread that makes them a favorite for a lot of people.
This recipe is a classic shortbread, topped with cinnamon and pecans. They are really good. You just make a batch of dough, press into a pan, top with a cinnamon – pecan mixture, and bake. Could not be simpler.
As soon as they come out of the oven cut them into little strips or squares. I got nearly 100 out of one batch. It depends on the size you cut them. If you are looking for a simple, yet wonderful cookie, you might want to try these.
Cinnamon Pecan Shortbread Cookies
1 c. butter
1 c. sugar
1 egg, separated
2 c. flour
1 T. water
½ c. finely chopped pecans
3 T. sugar
2 t. cinnamon
Lightly grease jellyroll pan (10×15). Mix butter, sugar and egg yolk then stir in flour. Pat into pan. Beat egg white with water until frothy and spread over dough. Combine pecans, sugar and cinnamon. Sprinkle nut mixture over the dough and bake in a 350-degree oven for 20-25 minutes or until lightly browned. Cut immediately into tiny strips, makes 50- 100.
