Oral Allergy Syndrome Friendly Dairy Free Shortbread Cookies
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Learn more →Ingredients
24 servings
- 1 cup (2 sticks) dairy free butter, softened
- ½ cup powdered sugar, sifted
- 1 tsp vanilla extract
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¼ tsp fine salt
- 1–2 tbsp coarse sugar, for sprinkling (optional)
Instructions
- 1
Beat the softened dairy free butter and powdered sugar together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 2–3 minutes. Scrape down the bowl, then mix in the vanilla extract until combined.
- 2
Add the flour and salt, then mix on low speed until the dough just comes together and no dry streaks remain — it will look slightly crumbly at first but should hold when pressed between your fingers. Do not overmix.
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