Flower Shortbread Cookies

For the FULL recipe with step-by-step photo instructions and printable recipe card, visit:      www.inspirationapron.com

Ingredients for Cookies:

• 3/4 cup plant butter, softened (I used Country Crock Plant Butter with Olive Oil)
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1 tbsp plant milk (I used unsweetened vanilla almond milk
• 1 1/2 tsp Suncore Pink Pitaya Supercolor Powder
• 1/4 tsp Nature’s Flavors Organic Strawberry Flavor Concentrate (Optional, and keep in mind that flavor concentrates are stronger, so if you use a flavor extract instead, increase amount to one teaspoon)

As you can see if the photo, I choose to create two different versions of the cookie. If you want to forgo the flower shaped design, you can use a simple cookie cutter to create your own desired shape.

Also, you can just have regular shortbread cookies or add a flavored glaze to enhance the sweetness and add some flare and design. For the flower shaped cookies, I just dipped the outer edges in glaze to add dimension and a hint of sweet flavor. For the other shape, I covered half of the cookie in glaze and added chopped freeze-dried strawberries.

Optional glaze:

• 1 cup powdered sugar
• 2 tbsp plant milk (I used unsweetened vanilla almond milk)
• 1/2 tsp Suncore Pink Pitaya Supercolor Powder
• 1/8 tsp Nature’s Flavors Organic Strawberry Flavor Concentrate or flavor of choice. (Note that flavor concentrates are stronger, so if using a flavor extract increase amount to 1/2 teaspoon.
• Optional garnish: freeze-dried strawberries

Instructions:

Preheat oven to 325℉ / 162℃ and line a large baking sheet with parchment paper. (You can also wait till you are rolling out your dough to preheat oven.)

Next, combine the softened butter and powdered sugar in a medium mixing bowl until well mixed and smooth.

Add the flour, plant milk, and flavor concentrate, then mix until a soft dough is formed.

Divide dough in half and wrap up one half in plastic wrap.

To the other half, press down middle of dough, then add colorfood powder and incorporate in by kneading and folding until evenly distributed. (NOTE: If you do not have colorfood powder, you can use a food color gel or drops)

Wrap pink dough in plastic wrap and place both dough balls into the freezer for 5 minutes.

Working with one color at a time, on a lightly floured surface roll out dough to about 1/4-inch thickness, then cut into a rectangle shape, roughly 6x8.

TIP: You will probably have to refresh your other color dough in the freezer for 5 minutes while working on the first color dough.

Using a large knife or pizza cutter, cut 1-inch sized squares but using long cuts in each direction. (See photo)

Roll each one-inch square into a ball and place on wax or parchment paper.

On the prepared baking sheet, form a circle with one color of five balls, then put one ball of the opposite color in the middle of circle.

Repeat, spacing them at least 2 1/2 inches apart.

Using a small square of parchment paper, lay down on flower formation, then gently press down slightly with a cup or glass.

As you can see, I used a measuring cup. You want to make sure whatever you use has a completely flat surface on the bottom.

To add a little extra detail to the flowers, use a toothpick to create three small indentions on each flower pedal. (You could also use a small three prong dessert fork if you have one.)

Bake cookies for 10-12 minutes or until just a hint of browning appears on bottom of edges.

Remove from oven, let cool on baking sheet for one minute, then transfer to a cooling rack to cool completely.

To make the glaze, add all ingredients to a medium bowl and stir vigorously with a fork until smooth.

Hint: for a thicker glaze, use less plant milk, or for a thinner glaze add a little more at a time until desired thickness is achieved.

Place a sheet of waxed paper under a cooling rack, then dip or use spoon to glaze cookies. Add chopped freeze-dried strawberries for a garnish, if desired.

Let glaze set for at least 20-30 minutes before transferring to a serving platter or plate.

I used the scrap dough for extra cut out cookies for a little assortment and added the glaze and strawberries on one half of each cookie.

How long will dairy-free shortbread cookies last? Dairy-free shortbread cookies will stay fresh in an air-tight container for 2-3 days at room temperature, 1 week if refrigerated and 4-6 months if frozen.