Vegan Peppermint Nutella Shortbread Cookies
These buttery, chocolate hazelnut shortbread cookies make an excellent addition to your afternoon tea—and were one of the winners of our VegNews Holiday Cookie Contest.
Ingredients
- 1 cup sliced salted vegan butter room temperature and
- ½ teaspoon peppermint extract
- ½ cup sugar
- 3 tbsp vegan chocolate hazelnut spread
- 2 ½ cups all-purpose flour
Instructions (click to mark complete)
Preheat oven to 350 degrees
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a stand mixer, beat butter, peppermint extract, sugar, and hazelnut spread until creamy
In a stand mixer, beat butter, peppermint extract, sugar, and hazelnut spread until creamy. Slowly add flour and continue to mix, scraping down sides of bowl as needed. Remove dough from mixer and place on a lightly floured surface, knead dough by hand for one minute to soften.
Roll dough to ½-inch-thick rectangle, and cut in thirds lengthwise
Roll dough to ½-inch-thick rectangle, and cut in thirds lengthwise. Cut each strip into 8 rectangular shortbread cookies. Pierce cookies with fork and place onto preparing baking sheet. Bake or until golden brown on top and sides. Transfer to a cooling rack.
Original source: https://vegnews.com/vegan-recipes/vegan-pepperm...