5 years ago1,000+ Views
If you like chai lattes, then you will definitely love these cookies 1/2 cup of non-hydrogenated vegetable shortening 1/2 cup of non-hydrogenated margarine; slightly softened 3/4 cup of powdered sugar, sifted 1 teaspoon of pure vanilla extract 2 cups of all-purpose flour 1 and 1/2 teaspoons of ground cinnamon 1 teaspoon of ground cardamom 1/4 teaspoon of ground cloves 1/4 teaspoon of ground nutmeg pinch of ground ginger (optional) 1/4 teaspoon of baking soda 1/4 teaspoon of salt 4 ounces of dark chocolate, finely chopped Note: I used the Earth Balance brand shortening and vegan butter for this recipe and they worked great. Instructions Preheat oven to 350'F. Line two baking sheets with parchment paper. Using an electric mixer, cream together the shortening and the margarine until smooth. Fold in the powdered sugar and vanilla. Cream again until the mixture is smooth and creamy. In a separate bowl, sift together the flour, cinnamon, cloves, nutmeg, cardamom, ginger, baking soda and salt. Gentle beat in half of the flour/spice mixture into the butter/shortening mixture. Once just combined, add the remaining flour/spice mixture and fold with the mixture on slow until the dough just comes together. Fold in the chocolate. Knead the dough three or four times to completely incorporate the chocolate. Divide the dough and form two logs about 8 inches long (1/2 inch thick). Wrap logs into parchment paper and place in the freezer for about 10 minutes. Note: After I chilled the dough, I shaped the log to have more squared edges. Once dough slightly chilled, cut the logs into 1/2 inch thick slices with a sharp knife. Place 15 slices on the first parchment paper covered baking sheet (about 2 inches apart). Repeat with the remaining dough with the second cookie sheet. Bake the shortbread for 12 to 14 minutes, or until it is slightly puffed yet firm and the edges are turning slightly golden. Allow the cookies to cool for 5 minutes on the baking sheet then transfer them to a wire rack to cool completely. Sprinkle on powdered sugar. Notes Source: adapted from Vegan Cookies: Invade Your Cookie Jar by Isa Chandra Moskowitz + Terry Hope Romero