Shortbread Rose Swirl Cookies

I must say: these cookies are quite unique.

They have an interesting (but yummy) flavour. I’m not sure how to categorize them. They have the looks of your grandma’s butter cookies – you know, the ones in the tins? These rose cookies are soft and chewy in the middle, with a hint of coconut flavour.

If you are a big coconut fan, I suggest you use unrefined coconut oil. You will get a fuller coconut flavour. If you’d rather mask the coconut flavour, be sure to use refined. The cookies will have a minimal coconut flavour. In this Shortbread Rose Swirl Cookies Recipe, I used unrefined, and you can definitely taste the coconut flavour.

These cookies taste like a cross between chewy sugar cookies and traditional shortbread. I think you’ll be pleased with the outcome of this Shortbread Rose Swirl Cookies Recipe! My taste-testers really liked their unique flavour. At the end of my photography process, I drizzled some of the cookies with chocolate. I have to admit: those cookies were the best!

If you’re not familiar, chickpea brine is all the rage in vegan cooking right now. You can use it as an egg substitute. In fact, check out my vegan Chocolate & Amaretto Macaron recipe!

Shortbread Rose Swirl Cookies Recipe

Recipe by Aileen MetcalfCourse: Uncategorized

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Adapted from i, Food Blogger

Ingredients

• 8 T. coconut oil, softened

• 4 T. vegan powdered sugar

• 6 T. chickpea brine, the juice in a can of chickpeas

• 1 tsp. vanilla-infused bourbon (learn more about infusing your own liquors!)

• 1/4 tsp. sea salt

• 1 1/3 c. + 1 T. organic flour

• Chocolate, for drizzling

Directions

• For this Shortbread Rose Swirl Cookies Recipe, preheat the oven to 425° F. Line a baking sheet with parchment paper or a Silpat. This recipe makes 12 cookies.
• In a large bowl, cream the oil, sugar, brine, and bourbon. Slowly fold in the flour and salt. The batter should be paste-like, not too doughy. You want to be able to pipe it out of a bag.
• Fill your piping bag with the dough. I used a Wilton 1M tip to make my rose shapes. Pipe your 12 roses onto the parchment.
• Refrigerate the roses for 10-15 minutes. Bake the roses for 10-12 minutes, checking them after 8 minutes or so. They should be slightly golden on the bottom. Allow them to fully cool on the baking sheet.
• After, you can choose to drizzle them in chocolate or eat them straight off of the pan! These cookies are easy to make and not too sweet. Enjoy 🙂
  
  Cheers!
  
  -Aileen