In Our Kitchen: Lemon Shortbread Two Ways!

Welcome back to the SS Kitchen. It’s the first day of spring and the sun is shining! Brighten up your gatherings or Easter dessert spread with our newest treat – gluten free, vegan, and refined sugar free! These lemon shortbread cookies are delicious, with a hint of zest, and sure to please all of your guests. And because two is better than one (or we just couldn’t decide which was the tastiest…), enjoy them in two ways – fruity or slightly more indulgent.

For the Cookies:

½ cup (1 stick) vegan butter, softened but not melted – we use Melt Organic 

½ cup cane sugar

1 cup almond flour 

½ cup white rice flour

Zest of 1 lemon 

Optional, but delicious:

• Raspberry jam

• Vegan white chocolate chips – we used Healthy Crunch 

Beat sugar and butter in a large mixing bowl. Add flours and lemon zest, mix thoroughly. 

Transfer and wrap cookie dough in plastic wrap. Refrigerate for at least 2 hours. 

 Preheat the oven to 350°F. 

For cut-out cookies: Lightly sprinkle a rolling pin with white rice flour and place dough on parchment. Roll to ~ ¼ inch thickness. Cut into shape of choice – we used circles to make sandwich cookies. Place on ungreased baking sheet. Don’t worry much about spacing, the cookies shouldn’t spread! 

For a free-form cookie: Using ~ 1 tablespoon at a time roll dough into a ball in your hand and press to flatten on an ungreased baking sheet. 

Bake cookies for 15 mins. Remove from oven and let cool for a few minutes before transferring to cooling racks. 

Once the cookies are cooled completely, it’s time to decorate! For our cut-out cookies, we took 2 cookies and a healthy teaspoon of raspberry jam to make sandwiches. For our free-form cookie, we melted our white chocolate chips and drizzled chocolate across the tops. Alternatively, you could dip half (or the whole cookie, no one’s holding you back!) into the melted chocolate. If using chocolate, allow to set in the fridge before enjoying.

We hope you love them as much as we do!