12 Days of Christmas Cookies: Key Lime Shortbread (Vegan)

Posted by Nichole Leigh

These bright and tastey cookies are like a mini-vacation in shortbread form. I love that citrus is "in season" (at least in Chile) during the winter, and that we're able to taste a little bit of sunshine even when it snows in Pittsburgh (which it did today).I can't wait to add them to my holiday platter!

Key Lime Shortbread Cookies

This cookie is proof positive that shortbread can be just as delicious in Vegan form as in it's traditional iteration.  Use Key Limes if you can find them, and concentrated lime juice if you can't. 

Ingredients

1/2 cup non-hydrogenated vegetable shortening (like Spectrum Organic Vegetable Shortening)

1/2 cup non-hydrogenated vegetable margarine (like Earth Balance)

1 cup plus 2 tablespoons powdered sugar, sifted

1/4 cup lime juice (preferably from key limes)

1/2 teaspoon vanilla extract

2 generous tablespoon finely grated lime zest (2 small limes, 4 to 5 Key limes)

2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

Large crystal decorating sugar for rolling, about 1/4 cup (I used Demerara Sugar that I found at the Giant Eagle)

Directions

1.  In a large bowl, using electric beaters, cream together the shortening and margarine until fluffy and creamy.  Scrape the bowl then beat in the powdered sugar until thick and smooth.  Add the lime juice, vanilla and lime zest and beat for about 30 seconds to mix, scraping down the sides of the bowl occasionally.

2.  In a medium bowl, sift together the flour, baking soda, and salt.  Add half of this mixture and beat to moisten the ingredients.  Add the remaining flour and beat for about 1 minute until a soft ball of dough forms.

3.  Divide the dough in half, and place each half on a separate large sheet of wax paper.  Roll each half into a log about 7 to 8 inches long by 1 1/2 to 1 3/4 inches thick.  Sprinkle about 2 tablespoons of decorating sugar in a line onto wax paper and roll a log to coat the outsides in sugar.  Repeat with remaining dough log.  Wrap each log tightly in wax paper and chill for at least 1 hour until very firm.

4.  Preheat over to 350 F.  Line two baking sheets with parchment paper.  With a thin, sharp knife, cut 1/2 inch slices of dough.  Place slices on the cookie sheets about 2 inches apart.  Bake for about 10 to 12 minutes or until slightly puffed and edges are just beginning to turn golden.  Do not over bake as the cookies will very rapidly turn golden brown.  Allow cookies to cool for 5 minutes before transferring them to wire racks to complete cooking.