C is for Cookies (Vegan shortbread and Viennese coffee balls)

Today I decided to do something different for the HANDMADE HOLIDAYS project. Instead of posting my favorite Christmas cookies from the blogosphere, I will bring back tried and true recipes I used during this time of the year.

Throughout today I will be posting several cookie recipes and pinning them to my C IS FOR CHRISTMAS COOKIES Pinterest board.

Let's begin with a veganized version of a classic shortbread:

SCOTCH SHORTBREAD COOKIES

What you need:

1 cup vegan margarine

½ cup sugar

3 tsp almond extract

2 cups unbleached all-purpose flour

What to do:

Preheat oven to 275

Cream margarine and gradually add sugar. Stir in the almond extract. Work in the flour ½ cup at a time.

On a floured board knead dough for at least 10 minutes. Pat and roll dough so it is ½ inch thick.

You can now cut different shapes out of the dough. Last time I made these shortbread cookies they didn't hold their shapes very good. They also "melted" quite a bit in the oven, so leave a generous spacing between your cookies (~1 inch)

Poke each piece 2 or 3 times with a fork and bake for 30 minutes or until cookies become slightly golden brown around the edges.

Using these shortbread cookies you can make:

VIENNESE COFFEE BALLS

Makes about 30 cookies

What you need:

2 cups crushed shortbread cookies
1-1/4 cups sifted powdered sugar
1 cup finely chopped nuts
2 tablespoons unsweetened cocoa powder
1-1/2 teaspoons instant coffee crystals or instant espresso powder 3/4 teaspoon ground cinnamon
4 to 5 tablespoons brewed espresso or strong coffee, or water
1/2 cup sifted powdered sugar
Sifted powdered sugar (optional)

What to do:

In a large mixing bowl combine crushed cookies, 1 1/4 cups powdered sugar, nuts, cocoa powder, coffee crystals, and cinnamon. Add brewed espresso, coffee, or water, using just enough to moisten.