Vegan Lemon Shortbread Cookies

Steps

1. 1

   First, prepare Vegan Lemon Curd. You will want to make this a few hours before the cookies so it has time to cool and thicken, or make it a day or two before the cookies. You won't use all of it.

2. 2

   Preheat the oven to 175°C and lightly grease a baking sheet (or line with parchment paper).

3. 3

   In a large bowl, whisk the flour and powdered sugar together. Now add the vegan butter (softened) and vanilla and mix with a hand mixer (or stand mixer) on low-medium speed until mixed well. If the mixture is too crumbly to form into cookies, add a tablespoon of almond milk and mix in.

4. 4

   The dough might look a little crumbly but should smush together when squeezed in your hands. If not, add a touch more almond milk, but not too much or the cookies will spread when baking.

5. 5

   Shape the dough into small balls, about 1 tablespoon each. Gently indent the center of each cookie dough ball, making a place for the lemon curd to go. Place the cookies on the prepared pan.

6. 6

   Fill the cookies with cooled lemon curd, then bake for 10-12 minutes. The bottom of the cookies will be slightly golden, but otherwise they will appear underdone. They firm up as they cool.

7. 7

   Make the glaze: In a small bowl, whisk the powdered sugar and almond milk together until smooth. If too runny, add more powdered sugar until it's quite thick for drizzling. If too thick, add a tiny bit of almond milk and whisk.

8. 8

   Once the cookies have cooled completely, drizzle the glaze over the tops and allow the glaze to set for several minutes. Serve and enjoy!