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VegWeb.com  |  Recipes  |  Desserts  |  Shortbread  |  Ashley's Amazing Shortbread Cookies « previous next »
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Recipe submitted by AshleyKimball, 12/27/06

Ashley's Amazing Shortbread Cookies

Ingredients (use vegan versions):

    2 cups all-purpose flour
    1 1/2 teaspoons baking powder
    4 tablespoons granular sweetener (white sugar works best)
    1/2 teaspoon salt
    1/2 cup vegetable oil
    1/4 cup water
    2 Ener-G Egg Replacers (mixed up before adding to recipe)
    1 teaspoon vanilla extract
    optional: fruit preserves/jelly/jam or filling)

Directions:

Preheat oven to 350 degrees Fahrenheit.

Mix all dry ingredients together.

Stir in all wet ingredients to form a slightly elastic, soft, greasy dough.

Roll the dough out on a piece of wax paper to 1/4 an inch thickness.

Cut out shapes using cookie cutters, and place on parchment paper lined cookie sheets.

If you wish, you can form an indent in the cookie using your thumb and fill it with fruit perserves/jelly/jam or filling.

Bake for 20 minutes, and cool on wax paper.  Enjoy!

My omnivore mother adores short bread cookies, and she prefers this recipe to any store bought ones.  Her favorite variation is topping the cookies with homemade black raspberry jam.  I love this recipe because it is insanely simple to mix up, and makes  effortless cut-out cookies.  The dough is not at all hard to work with!

Other variations include: replacing vanilla extract with almond or maple, adding chocolate chips, adding chopped up nuts, adding orange or lemon zest and juice, and swirling the fruit perserves/jelly/jam into the dough.

Serves: 2-3 dozen

Preparation time: 30 minutes + baking time
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acl1014
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« Reply #1 on: January 12, 2007, 03:45:37 PM »
Cute pic!

Haven't tried these cookies yet but I will here shortly once I have the ingredients on hand.

Basically all I wanted to say was "cute pic"
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baypuppy
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« Reply #2 on: January 17, 2007, 11:29:43 AM »
these were easy to make and satisfied my cookie needs (and gave me a tummy ache from eating too many!). i cut the recipe in half and still put in two enger-g eggs. oops. they were very light. i made them into balls i flattened to 1/4 disks at topped with blueberry spread. will make again!
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lizzysama
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« Reply #3 on: January 21, 2007, 03:10:22 PM »
Omg, I made this last night and they are excellent!  Grin Super tasty and no problems at all! I did, however, make a mistake-I rolled some of them to thick, and then I made the rest too thin. LOL. I made them with flowery cookie cutters and filled the middle with raspberry preserves. I ate like 5 of them, sitting on the couch last night watching AFI. XD The ones that are left over today are still soft and good.  Smiley Great recipe!
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AliAli009
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« Reply #4 on: February 08, 2007, 01:56:11 PM »
These are So good. Thanks for the awesome recipe!

I baked mine with a raspberry jam center in my cookies, and drizzled some melted chocolate on top.

Awesome.
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yabbitgirl
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« Reply #5 on: February 08, 2007, 02:19:39 PM »
I think this basic recipe might lend itself to "tweaking" to make Spekulaas (Danish Christmas cookies.) If it works you will be getting a great big gold star from me!
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uhblondie
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« Reply #6 on: February 13, 2007, 07:36:13 PM »
I made these because I am dessertaholic but always a little concerned about my sugar intake, so I loved that these had such a small amount of sweetener. I made them as described, sans preserves, but pressed the dough into an 8x8 pan cuz I was lazy. These were SO fast and easy, and they have very basic ingredient. I did find them a little less sweet than I'd like, so next time I'll probably sprinkle sugar on top before baking, or use the preserves. 4 stars - thanks!
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uhblondie
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« Reply #7 on: February 14, 2007, 09:53:41 PM »
I am changing my rating to 5 stars - these things are freaking addictive! Mmmmm...
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moveyourself
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« Reply #8 on: March 09, 2007, 08:54:17 PM »
Great cookies! I've made these twice and both times we ate until we were almost sick. I'm afraid to make them again.
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Jaali
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« Reply #9 on: March 14, 2007, 06:10:02 AM »
Nice, but these were more in the realm of pre-jammed biscuits (scone-biscuits, not cookie-biscuits) than fruity shortbread.

Not surprising, since I realized, as I rolled them out and contemplated the dough's contents, that the ingredients and their proportions are quite similar to biscuit recipes I've used in the past.

I did replace half of the oil with applesauce, but I highly doubt that using only oil would vault the recipe from biscuitland into shortbreadville.  I wouldn't make this recipe with the expectation of a cookie without upping the sugar and flavouring.  I will, however, give the Chocolate Caramel Shortbread Cookies recipe (which uses this recipe as a base) a try.
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Sariea
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« Reply #10 on: March 17, 2007, 02:47:53 PM »
I'm going to have to make these again. I read a comment about it being more like a biscuit than a cookie so i used half whole wheat pastry flour and half whole wheat flour, but next time i'm going to have to use pastry flour and white flour. I used applesauce instead of oil and put a little anise extract in. I dropped them onto the cookie sheet instead of rolling it out (because i'm lazy and because the dough was kinda sticky) and then frosted with a little powdered sugar, anise, water... and green sugar for St Pattys Day  Wink

i did try one with jam on it though and it was delicious! Great recipe Smiley
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boidragon
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« Reply #11 on: April 13, 2007, 05:19:16 PM »
Quick and easy! I found the dough a bit greasy, though. The cookies baked great, about 15-20 minutes for me. I think I might replace some of the oil with applesauce the next time I use this recipe.
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Retro Hippie
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« Reply #12 on: May 16, 2007, 07:34:28 PM »
Wonderful recipe!

I had no Ener-G edd replacer so I used flax seed as my replacer and they still turned out great.  What I like best about them is that they are sweet enough to be a good cookie but not real sweet to make you sick after 2 or 3, it's just perfect. ;]
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stars
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« Reply #13 on: June 16, 2007, 10:06:45 AM »
These are great!  I made cut out Halloween cookies- all I had were Halloween cookie cutters, and some leftover blue icing.  I gave them to a friend's family and they were gone in a day. 
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loveveggies
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« Reply #14 on: July 04, 2007, 09:51:03 PM »
this recipe is amazing. they tasted really good but i added a bit more sugar. otherwise i loved it
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