Vegan Danish Butter Cookies Special Christmas

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Vegan Danish Butter Cookies Special Christmas

These cookies are so lovely. Perfect sweetness and texture. I preferred to eat them after they had cooled completely. They remind me of a cookie that I had at a tea once. Very shortbread like. Thank you so much! If I tweaked it a bit and added pecans and a hint of salt it would be like a pecan sandy!

Ingredients

• 2 tsp vanilla bean paste or vanilla extract
• 1 tbsp almond milk, only if needed
• 2 tbsp granulated sugar, for decoration
• 200 g dairy-free buttery spread, make sure it's a good-tasting one!
• 130 g icing sugar
• 310 g plain flour
• 1 tbsp cornflour mixed with 2 tbsp water

Instructions

1. Frist, Preheat oven to 180c (fan 160c.) Line a baking sheet with greaseproof paper.
2. Next, Mix together the dairy-free butter and icing sugar to create a soft buttercream.
3. Then Add the rest of the ingredients, minus the milk, and combine well. If the mixture is too dry, 
4. Then add the 1 tbsp of milk or more until a soft but firm batter is formed.
5. Next, Create the cookie shapes either using a cookie press, piping bag or simply dropping a tsp of batter onto the sheet.
6. Then HBake for 10-15 minutes, regularly checking to make sure they are baking evenly. 
7. Next, Turn your baking sheet around to face the other way half way through, if necessary.
8. Next, Let cool for 10 minutes on a cooling rack then sprinkle with sugar. 
9. Enjoy!

Recipes adapted from :   beamingbaker.com