Fructose Free Vegan Toasted Walnut Shortbread Cookies

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Fructose Free Vegan Toasted Walnut Shortbread Cookies

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Ingredients

24 servings

1 cup walnuts, roughly chopped
1 cup (2 sticks) vegan butter, softened
Organic Dairy-Free Butter with Peruvian Salt, 10 oz Monty's Dairy Free Plant-Based Butter Original Wildbrine Wild Creamery Cultured & Plant Based European Style Butter Alternative Wildbrine Wild Creamery Cultured & Plant Based Oat Butter Alternative, Gluten Free Miyoko's Creamery European Style Cultured Vegan Butter Hint of Sea Salt
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½ cup powdered sugar, sifted
1 tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt

For serving

2 tbsp powdered sugar, for dusting (optional)

Instructions

1
Heat a dry skillet over medium heat. Add the chopped walnuts and toast, stirring frequently, for 4–5 minutes until fragrant and lightly golden. Transfer to a plate and let cool completely.
2
In a large bowl using a stand mixer or hand mixer, beat the softened vegan butter and powdered sugar on medium speed for 2–3 minutes until pale and fluffy. Beat in the vanilla extract.

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