Friday, February 21, 2014

Foodie Friday : Coconut oil-based shortbread cookies.

These shortbread cookies are coconut-oil based, and slice up nicely once you take them out of your ice box. Quick and easy to bake, to boot!

Yields 18 cookies

Ingredients I
1/2 cup coconut oil, softened, but not melted
1/4 cup white sugar
5 tbsp cold water
Extracts -- I used both almond and caramel, as well as vanilla bean paste

Ingredients II
1 1/4 cups white flour

Preheat your oven to 350F.

In your mixer, or with a hand mixer, cream together Ingredients I for a few minutes. Add in your white flour, 1/4 cup at a time. Your dough should have the consistency of PlayDough. If it's too crumbly, add in additional cold water, 1 tbsp at a time.

Place Saran Wrap on your table and form the dough into a log on top of the wrap. Roll the wrap around the dough, and twist the ends of the wrap, so you can further form the log into a cylinder, which should have a 2 to 2 1/2 inch diameter. Press both ends of the dough so they don't crumble off. Place in the fridge for about 30 minutes.

Remove your dough from the fridge, and take off the Saran Wrap. Try not to get too handsy with the dough, as the heat from your hands can start melting the coconut oil in the dough. Slice up into 1/4 inch (no slimmer) pieces and place 12 to a cookie sheet.

Bake for 10 minutes, turn your pan, and bake for another 8-10 minutes, or until bottoms are slightly browned and the tops show a little colour to them.

Discover more of Caitlin's recipes over at
The Hardcore Herbivore

1 comment:

  1. These look really good! I'll have to try making them. I never seem to have much luck with Shortbread.


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