Ashley's Amazing Shortbread Cookies
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 before adding to recipe)
1 teaspoon vanilla extract
fruit preserves, optional
1. Preheat oven to 350 degrees Fahrenheit. Mix all dry ingredients together. Stir in all wet ingredients to form a slightly elastic, soft, greasy dough. Line cookie sheet with parchment paper
2. Roll the dough out on a piece of wax paper to 1/4" thickness. Cut out shapes using cookie cutters, and place on prepared cookie sheet. If you wish, you can form an indent in the cookie using your thumb and fill it with fruit perserves/jelly/jam or filling.
3. 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 nuts, adding orange or lemon zest and juice, and swirling the fruit perserves/jelly/jam into the dough.