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Chocolate Dipped Walnut Shortbread with Cranberries<br><br>
Category: Desserts - Cookies<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
1 cup walnuts<br><br>
1 cup all-purpose flour<br><br>
1/2 teaspoon baking powder<br><br>
1/2 teaspoon salt<br><br>
8 tablespoons (1 stick) margarine, room temperature<br><br>
1/3 cup sugar or sweetener of choice<br><br>
1 egg substitute<br><br>
1 teaspoon vanilla extract<br><br>
4 ounces good-quality vegan semisweet chocolate<br><br>
½ cup finely chopped dried, sweetened cranberries<br><br><br><br><br><br>
Preheat oven to 350 degrees F.<br><br>
Place walnuts on baking sheet. Bake until they're a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool.<br><br>
Lower oven to 325 degrees F.<br><br>
Place walnuts in blender or food processor and pulse to coarse bits; set aside. Whisk together flour, baking powder, and salt to blend; set aside.<br><br>
Beat butter and sugar together with a wooden spoon until smooth. Beat in egg substitute. Gradually beat the flour mixture into the butter mixture. Add the chopped walnuts and cranberries and mix until distributed evenly throughout.<br><br>
Form into finger sized logs, about 1 1/2 to 2 tablespoons dough each, and place on greased cookie sheets. Bake until firm, about 15 minutes. Remove from oven and cool on racks.<br><br>
In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden<br><br><br><br><br><br>
Additional comments:<br><br>
I'm making these for the holidays <3
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