Chapter Forty

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Strawberry Shortbread

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These dairy and refined sugar free strawberry cookies are little delights. Perfectly round, pink, with jammy heart centers these cookies are perfect for Valentine’s day or for any other time! Surprisingly easy to bring together, these five ingredient cookies should be the next thing on your list to make.

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I don’t always use vegan butter, but when I do I like Mykonos cultured butter because it’s mostly made up of coconut oil and cashews. I like those ingredients plus it mimics butter in the ways that matter! Plus when making shortbread I like to use butter instead of coconut oil because shortbread so heavily relies on butter or butter like substitutes to uphold that crumbly texture.

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The maple strawberry sugar is what colors these cookies a baby pink. Strawberry maple sugar is one of my favorite discoveries. Just blitzing freeze dried strawberries and maple sugar together until you get a powdered sugar type powder. The strawberries tang helps balance the deep sweetness of maple sugar and the final product is absolutely delicious. This sugar is what flavors the shortbread cookie.

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After beating the butter and sugar together, sift in the flour and beat again until you have a soft pliable dough. Refrigerate for 10-15 minutes before slicing into circles and making indents for your jam or fruit spread. These cookies come together quickly and create a soft baked final shortbread cookie that has a deep strawberry flavor.

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