Shortbread Cookies Two Ways

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When I was testing pies a few weeks ago, it occurred to me that the crust I was using in both would make a really tasty shortbread cookie. So, that’s exactly what I did!

I really wanted to get some use out of my Halloween cookie pan also, so you’ll see they’re themed. Also, since the dough of these can be a little soft, I think it helps the cookies keep a shape. If you don’t have a cookie pan like this, you can also scoop the batter into balls with a mini ice cream scoop.

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How cute are these cookies? My kids and I love Halloween, so these are some fun treats for us. Since I’m planning a trifle for these, I’m not glazing them but you could if you like! You can whip Pyure or Gentle Sweet, a small splash of almond milk, and a pinch of xanthan gum in a blender. either top or dip the cookies in the glaze.

Now go make some cookies!

Vanilla Bean Shortbread (THM S)

  • Servings: Makes 1 dozen
  • Time: 20 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350 (325, if your pan is dark like mine).
  2. Place all the ingredients except vanilla bean paste into a food processor and pulse a few times until the dough is pea-sized. Add the vanilla paste and pulse again until a dough ball forms.
  3. Spray your cookie pan with coconut oil, and press the dough into the cookie forms. Bake for 10-12 minutes, or until the edges begin to lightly brown. TIP* Don’t wait until the top visible to you browns, because the cookie underneath will be burnt.
  4. Let stand for about 5-7 minutes, then turn out onto a wire rack to finish cooling and hardening.

Milk Chocolate Shortbread (THM S)

  • Servings: Makes about 1 dozen cookies
  • Time: 20 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350 (or 325 for dark pan).
  2. Place all ingredients into a food processor, and pulse until a dough ball forms. TIP* I pulsed a few too many times, actually just once past the dough-ball stage, and the butter got too warm and the texture of the dough became soft. Cookies still baked and hardened up just fine, but don’t be like me and over-work it.
  3. Spray your cookie pan with coconut oil, and begin pressing the dough into the forms.
  4. Bake for 10-12 minutes. Cool for about 5-7 minutes, then turn them out onto a wire rack to cool and harden.
  5. Store these cookies in an airtight container at room temperature for up to a week.

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