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.
SO HOW'D IT GO?
Just made these, my hubby loves them! I added apricot jam in the middle & sprinkled some sugar on top. YUM!
I was a little disappointed by this recipe. Proper shortbread uses a combination of flour and rice flour, along with butter, resulting in that melt-in-your-mouth biscuit. These were more like little dampers or scones. I did enjoy them, however. They are a nice plain biscuit that is not over the top with sugar. I might try this biscuit base instead of my normal one the next time I make Jam Drops. It's always handy to have a biscuit recipe that does not rely on butter.
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!
What kind of cookies are you thinking about? (I'm danish :) ) I don't know any cookies by this name, but maybe I can find a recipe for you? ;)
I'm not sure what I did wrong, :-\ maybe it was the flax seed mixture as the egg replacer? Whatever I did, they came out chewy and not at all like shortbread which is usually made with tons of butter. I did put jam in the center of each cookie which made them taste like wheat bread with jam. they weren't bad, even my b/f ate them up....they jjust didnt taste like shortbread.
I tried this recipe to the "T" and it just did not seem to turn out well. First it needs to be baked for less time or it is way to crispy. Also, the dough just crumbled and would not stay together well before baking. Any suggestions? I would like to try it again if anyone has any suggestions for me. Thanks though.
These are good dipped in chocolate. I was afraid that they would be too biscuit-y..b/c it seemed like they would be, but I don't think they are. They aren't very shortbread-y either..but that's ok. I did not roll mine out though, and just pushed them out..I used 1/4 cup applesauce, and 1/4 cup oil, 8 tbs FC, and more vanilla. I made 20 cookies.
Not really what I expected. These really are more like biscuits. Still good and not too sweet. The dough was really easy to work with. I've never been successful when using cookie cutters. lol. The always crumble on me but not this time. My mom loved them!
These cookies are RIDICULOUSLY good!!! :D
I followed the recipe exactly except for the water, then added the recommended 2 TB sugar (i used brown) at the end after deciding that it was too biscuit-y and not enough cookie-y.
Instead of water I used Earl Grey Tea because I had a cup of tea next to the stove...which gave it a very slight bergamot aftertaste-smell to it that I like.
Attempted to use this recipe for sugar cookies...but after googling "shortbread cookies" I learned that these are supposed to be biscuit-y and not so much cookie-y. And so my dreams of sugar cookies withered away.
I split the dough into 3 balls: plain, chocolate/plain marble, and chocolate and smacked them flat (on a cutting board doused with flour) with my hands due to our apartment's lack of cylindrical shafts.
If you like crunchy, make them paper-thin. If you like them crispy-fluffy, make them 1/4-in thick and leave them in an extra 5 minutes.
I liked the plain the best.
ohh god did these come out good. i was amazed. they're so delicious!! i melted some dark chocolate and dipped them, which i've never done before either. i'm quite proud of how they came out. thanks for the great recipe!
Ashley... You're a saint!!! These are wonderful. This was a really high-pressure cookie for me to make because my family is Scottish. The cookies got rave reviews and I made about 200 of them for a soup kitchen. They went over very well. These are great with a simple lemon glaze. Thanks!
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