The Complete Idiot's Guide to Vegan Baking - Donna Diegel [61]
3. In a separate large bowl, and using an electric mixer fitted with the beater attachment on medium speed, beat vegan margarine and confectioners’ sugar until light and fluffy, scraping the bowl as needed with a rubber spatula. Add vanilla extract, and beat again.
4. Reduce speed to low, add ½ of dry ingredients, and mix to combine. Add remaining flour, scraping the bowl as needed.
5. Press cookie dough into prepared baking pan. With a small, sharp knife, score dough into 1×3-inch “fingers.” Do not cut all the way through; just the top third of the dough. Using a fork, prick the top all over.
6. Bake for 30 to 40 minutes or until shortbread is very light brown and fragrant. Remove from the oven, and cool for 10 minutes in the pan on a wire rack. Carefully remove shortbread from the pan, place on a cutting board, and cut through score marks. Cool completely on wire rack before storing in an airtight container or in zipper-lock bags.
Variations: For Flavored Shortbread Cookies, substitute pure almond, rum, or maple extract for the vanilla extract. For Chocolate Dipped Shortbread Cookies, dip the end of a completely cooled baked shortbread cookie into melted vegan chocolate ganache.
VEGAN VOCAB
To score means to make shallow cuts in the surface of a food. To prick means to make small holes in the surface of a food so it won’t rise or blister. This is usually done with the tines of a fork.
Pecan Butterballs
These snow-white cookies are made with ground pecans and rolled in confectioners’ sugar. They’re so melt-in-your-mouth tender, it’s hard to stop at just one! They look great on a holiday cookie platter, too.
Yield:
30 cookies
Prep time:
20 to 30 minutes
Bake time:
13 to 15 minutes
Serving size:
1 cookie
1 cup toasted pecans
1 cup nonhydrogenated vegan
margarine, softened
1½ cups vegan confectioners’
sugar
2 tsp. pure vanilla extract
¼ tsp. salt
2 cups unbleached all-purpose
flour
1. Preheat the oven to 350°F. Lightly oil or spray 2 baking sheets with vegetable shortening, or line with parchment paper.
2. Grind toasted pecans in a food processor or chop on a cutting board with a sharp knife until very fine.
3. In a large bowl, and using an electric mixer fitted with the beater attachment on high speed, beat vegan margarine for 1 or 2 minutes or until fluffy. Add ½ cup confectioners’ sugar, and beat again, scraping the sides of the bowl as necessary with a rubber spatula. Add vanilla extract and salt, and beat again.
4. Reduce speed to low, add ½ of all-purpose flour, and mix to combine. Add remaining flour and ground pecans, and mix until dough is smooth, scraping the bowl as needed.
5. Using a small ice cream scoop, or tablespoon, scoop out cookie dough in 1-inch balls, and place on the prepared baking sheets, leaving a little room for cookies to spread, about 1 inch apart.
6. Bake for 13 to 15 minutes or until cookies are almost firm and edges are lightly browned. Remove from the oven, and let cool on the baking sheet just enough to handle.
7. Place remaining 1 cup confectioners’ sugar in a medium bowl. Roll warm cookies in confectioners’ sugar until completely coated. Shake off excess sugar, and place cookies back on the baking sheet. Cool cookies completely before storing in an airtight container. Pecan Butterballs may need a second coating of confectioners’ sugar before they’re served.
BAKER’S BONUS
To toast pecans, place them in a single layer on an ungreased, lipped baking sheet, and bake in a preheated 350°F oven for 8 to 12 minutes, stirring every 3 or 4 minutes, or until they smell fragrant and start to turn golden brown. Let cool completely before grinding in a food processor or chopping on a cutting board with a sharp knife until fine. Try toasting almonds, walnuts, hazelnuts, macadamias, and other nuts as well for variety.
Coconut Lime Biscotti
These refreshing twice-baked cookies—made with fresh lime zest,