Sprinkle Slice and Bake Shortbread (Gluten Free, Vegan).
Classic slice and bake shortbread rounds are made even more delicious and festive with sprinkles on the edges.
Ingredients
- 1 cup vegan buttery spread
- 1 teaspoon vanilla extract
- 1 cup confectioner's sugar
- 2 cups gluten free flour
- ½ teaspoon salt
- ¾ cup sprinkles
Instructions
- Place the vegan buttery spread, vanilla extract, and confectioner's sugar in a mixing bowl, and beat until smooth.
- Add the gluten free flour and salt, mix on low speed until the dough comes together. It will be a pretty thick dough.
- Divide the dough in half, and form each half into a log.
- Pour the sprinkles on a cookie sheet or large plate. Roll each log of dough in the sprinkles until the sides are coated.
- Wrap each log in waxed paper or plastic wrap. Refrigerate for one hour.
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Remove the dough from the refrigerator and allow to warm up for about 10 minutes for easier slicing.
- Use a very sharp knife to slice the dough ½ inch thick. You should get about 12 slices from each log. If the dough crumbles, let it warm up a little more.
- Place the cookies on the prepared cookie sheets with one inch between them. Bake at 350 degrees F for 15-20 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool on the cookie sheets before removing them. They are delicate when they first come out of the oven.
Notes
The dough can be made in advance and frozen. You can freeze the logs of dough for up to 3 months.
If you don't have special dietary needs, go ahead and use regular flour and butter.
Nutrition facts are for one cookie.
Nutrition
Calories: 129kcalCarbohydrates: 17gProtein: 1gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 109mgPotassium: 3mgFiber: 1gSugar: 10gVitamin A: 360IUCalcium: 7mgIron: 0.4mg
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