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Lovely Pink Grapefruit and Thyme Vegan Shortbread Cookie

Delight in Lovely Pink Grapefruit and Thyme Vegan Shortbread Cookies

Enjoy Lovely Pink Grapefruit and Thyme Vegan Shortbread Cookies that are easy to make and uniquely delicious.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 16 cookies
Course: Dessert
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough
  • 2 cups Unbleached All-Purpose Flour Gluten-free flour can be substituted.
  • 1/2 cup Icing Sugar Coconut sugar can be used as a substitute.
  • 1/4 teaspoon Salt No substitutions needed.
  • 2 tablespoons Fresh Grapefruit Zest Can swap for lemon zest.
  • 2 teaspoons Fresh Thyme Fresh rosemary can also be used.
  • 1/2 cup Cold Unsalted Vegan Butter Coconut oil may change the texture.
For the Icing
  • 1 cup Sifted Icing Sugar Maple powdered sugar is an alternative.
  • 2 tablespoons Freshly Squeezed Grapefruit Juice Lemon juice can be substituted.
  • Food Gel Coloring Optional for color.
For Garnish
  • Fresh Thyme or Pearl Sugar Can be omitted if not available.

Equipment

  • Food Processor
  • 9-inch tart pan
  • Wire rack

Method
 

Directions
  1. Preheat the oven to 300°F (150°C). Gather all ingredients and equipment.
  2. In a food processor, combine flour, icing sugar, salt, grapefruit zest, and thyme. Pulse until well blended. Gradually add cubed vegan butter and pulse until a crumbly texture forms.
  3. Transfer dough to a 9-inch tart pan, pressing it evenly across the base and sides. Bake for 35-40 minutes until edges are golden.
  4. Cool for 10 minutes, then cut into 16 pieces while still warm. Allow to cool completely in the pan.
  5. Mix icing sugar with grapefruit juice until smooth. Add food gel coloring if desired.
  6. Dip cooled cookies into icing or pour it over. Sprinkle fresh thyme or pearl sugar before icing sets.
  7. Let cookies set for at least 30 minutes before serving. Store leftovers in an airtight container for up to 2 weeks.

Notes

Ensure your vegan butter is cold and avoid overmixing the dough for the best texture. Feel free to get creative with your garnishes.