Thursday, December 23, 2010

Sexy Vegan Mama: Frangelico Shortbread Cookies

Last Christmas, I gave you my hearts...
As the mother of seven kids, I tend to adopt the philosophy that just about anything can be helped or made better by a shot or two of booze. That's why I created this veganized, booze-ified shortbread alternative.

I've been terrified of shortbread ever since that unfortunate communion experience, but I'd gladly accept these as stand-in sacraments!

Sexy Vegan Mama's Frangelico Shortbread Cookies


3 sticks vegan margarine (I use Nucoa)
1 cup evaporated cane juice crystals or vegan sugar (I use Zulka, found in many markets in the baking or Hispanic foods section)
1 t. Frangelico
3 1/2 c. unbleached flour
1/4 t. sea salt
1/2 c. slivered almonds, coarsely chopped.


In a large bowl, cream together margarine and sugar. Add Frangelico and mix thoroughly.

In a small bowl, combine flour, salt and almonds, then add to margarine mixture, stirring and stirring until all the flour is blended in. If the dough is too dry, you can add a teaspoon or two of water.

Gather dough into a ball, flatten into a thick circle, and cover with plastic wrap or put into a large plastic zipper bag. Put in refrigerator for an hour.

Preheat oven to 350 degrees. Remove dough from refrigerator and roll out to 1/2” thickness. Cut into shapes and bake on a lightly oiled baking sheet for 10 to 13 minutes.

Watch the cookies carefully and remove them from the oven when they first start to slightly brown around the edges. Timing is everything with these! If they stay in too long, the liqueur will scorch and then you will cry.

Let the cookies cool on the sheet for about five minutes (they’ll bake a little bit more on the sheet) before transferring to a cooling rack.

These cookies are crisp and crunchy and hold their shape well. I also think they'd be delightful with Gran Marnier or amaretto instead of Frangelico!

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