There is no such thing as low fat shortbread. Since it’s nothing more than flour, fat, and flavorings, there is nothing that you can cut. If you were to replace the fat with something else, say applesauce, you wouldn’t be making shortbread. So, the goal becomes to use a healthy fat.
I’ve made shortbread cookies with 100% Earth Balance margarine and they were as good as ones made with butter. Some day I’d like to try well-chilled canola oil. This week, I took a middle approach and used half Earth Balance and half coconut oil. I think these are even better than the ones I made with all margarine.
If you’ve never had lemon and rosemary together in a dessert, you are in for a treat. The hint of rosemary plays off the lemon zest to create a more vibrant flavor than you would think possible in a little cookie. These are definitely not the same-old, same-old cookie. I’ve heard that shortbread keeps well for a week, but these won’t last more than a day or two.
I am sending this to inaugural Cook.Eat.Delicious-Desserts! event, which this month is all about lemons. I’m also linking this up with Meatless Monday.
Vegan Lemon Rosemary Shortbread Cookies
2 cups all-purpose flour
2/3 cup powdered sugar
1/2 cup coconut oil
1/2 cup Earth Balance margarine
1/4 teaspoon salt
1 teaspoon packed lemon zest (from 1 lemon)
2 teaspoons lemon juice (from about 1/2 a lemon)
1-1/2 teaspoons minced fresh rosemary
Combine all ingredients with a mixer on low speed until well-combined (mixture will be crumbly.) Press dough into a ball, wrap in wax paper or plastic wrap, and refrigerate for an hour.
Roll dough out to slightly less than 1/2-inch thick (about a centimeter). Cut into circles with a two-inch cookie or biscuit cutter. Use a spatula to transfer the cookies to an ungreased baking sheet. Gather up the scraps and roll out again (chill the scraps in the freezer for a minute or two if they get too warm to roll.) Slip the baking sheets or sheets into the refrigerator to chill for 10-15 minutes before baking.
Preheat oven to 350 F. Bake for 10-15 minutes until the edges of the cookies just begin to brown.