Chocolate Amaretto Shortbread Cookies (Vegan)
These shortbread cookies are a delicious blend of cocoa, amaretto liqueur, and white chocolate. A delicious, festive, and dairy-free bake.
Ingredients
- 2 cups + 1 tbsp / 247 grams all purpose flour
- 3 ½ tsp / 21 grams dark cocoa
- 12 tbsp / 168 grams plant based butter with salt - cold and cubed
- 3 tbsp cane sugar
- 3 tbsp brown sugar
- 6 tbsp powdered sugar
- 4½ tbsp Amaretto liqueur
- 75 grams white chocolate - I used Enjoy Life mini white baking chips
- ½ tsp coconut oil
- sliced almonds for decorating
Instructions
- In a medium bowl, add the flour, cocoa, cane sugar, brown sugar and powdered sugar; whisk to combine. Add the cold, cubed butter and amaretto; toss to incorporate the amaretto and coat the butter.
- With a pastry cutter, cut-in the butter until you achieve a pebble-like consistency. Bring the dough together with your hands and form it into a disc. Wrap the disk in plastic wrap and place in the refrigerator for 1 hour.
- Remove the dough from the refrigerator and cut it in half. Place the second half back in the refrigerator until you are ready to roll it out. Place the first half on a lightly floured surface and roll it out to a 1/4 inch thickness. Begin cutting out the cookies. I used 3 cutters ranging from 2 inches to 2.5 inches. Place the cut cookies on a cookie sheet lined with parchment paper. You will need at least two cookie sheets. Re-roll the dough as many times as needed; try to handle the dough as little as possible during this process. Repeat this process with the other half of the dough. Once done cutting out all the cookies, place them in the refrigerator for 30 minutes.
- Pre-heat the oven to 325F. Bake the cookies for 18 minutes. Allow them to rest on the baking sheet for 5 to 10 minutes before transferring them to a cooling rack. **If you have the cookies on a cookie sheet while resting in the refrigerator , I suggest using a different cookie sheet to bake the cookies on. Putting the cookies in the oven on a cold cookie sheet will affect the bake.**
- Once the cookies have cooled to room temperature, they can be drizzled with the white chocolate. Melt the white chocolate and coconut oil together in a small pot over medium heat. Stir the chocolate occasionally while it is melting. Drizzle the cookies with the melted chocolate and sprinkle the tops with some crushed sliced almonds. Store the cookies in an airtight container at room temperature.