Orange Cardamom Shortbread Cookies
Vegan shortbread cookies are buttery, crisp melt in your mouth cookies delicately flavored with citrusy orange and flowery cardamom. Dark chocolate drizzle elevates these delicious teatime treats.
Ingredients
- 1 cup vegan butter (room tempurature) I used Earth Balance
- ½ cup confectioner's sugar
- 1 orange's zest
- 1 tsp ground cardamom
- ½ tsp sea salt
- 1 tsp orange syrup reduced from juice of orange
- 1¾ cup plain white flour
- ¼ cup rice flour
chocolate drizzle
- ¾ cup vegan dark chocolate I used Enjoy LIfe
- 1 tbsp vegetable shortening or vegan butter
Instructions
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In a large mixing bowl, cream together butter and confectioners sugar until smooth.
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Add zest of one medium orange.
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Squeeze juice from the orange into a small saucepan.
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Over medium heat, reduce the juice by 75%. This should take 2-3 minutes. Set aside.
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Add one tsp of the reduiced orange juice to the butter mixture and mix well.
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Mix in the cardamom and salt.
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Add flours to the butter mixture and mix to combine so no flour is visible.
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Shape dough to a 6 inch disk and cover with plastic wrap.
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Place in refrigerator for at least one hour.
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Preheat oven to 330°F.
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Line two large baking sheets with parchment paper.
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Remove refrigerated dough, unwrap and place on lighlty floured surface.
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Rollout dough to about ⅛ inch thickness.
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Cut 2" cookies with cookie cutter or juice glass.
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Place cookies about 1" apart on prepared baking sheets.
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Bake for about 20 minutes (check at 18 minutes) until edges start to turn golden brown.
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Remove to wire rack and cool completely.
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When cookies have cooled, add chocolate and shortening to glass bowl placed over simmering water.
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Stir chocolate until smooth.
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Drizzle chocolate over cookies with a spoon and allow to dry.
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Enjoy! You make also freeze cookies in sealed container for up to 3 months.