These shortbread cookies are super cute for Valentine’s day. I tried a new recipe for these and added in some raspberries which gave them the red color specks. I was hoping for pink cookies but that didn’t quite happen. I like the way they turned out though and they are great for Valentine’s treats. These would be perfect to add frosting too, as they aren’t super sweet so the frosting wouldn’t overpower them.
Pink dough…
From weelicious
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Ingredients
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1 cup non-dairy butter, softened (I used Earth Balance)
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1/2 cup powdered sugar
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1/4 cup raspberry juice, to do this press fresh or frozen ( and thawed) raspberries through a sieve into a bowl
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2 cups all purpose flour
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1/4 teaspoon salt
Directions
- Preheat oven to 350° F. Place the earth balance and sugar in the bowl and cream together for 3 minutes. Add in the raspberry juice.
- Add the flour into the creamed earth balance mixture until just incorporated. Place the dough on a lightly floured surface and roll until about ½ inch thick.
- Using a heart shaped cookie cutter cut out cookies. Transfer hearts to cookie sheet lined with a Silpat or parchment paper. Bake 10-15 minutes, or until the edges begin to get golden.
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Vegan Pistachio Cookies from "The I Love Trader Joe's Vegetarian Cookbook"
Vegan Lemon Shortbread Cookies (for Santa!)
Awesome! Love the recipe and pics! Thanks!