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Ingredients
- 1 c. vegan butter
- 1/2 c. powdered sugar
- 1 vanilla bean, split and scraped 1/4 tsp fine sea salt
- 2 c. unbleached flour
- 4 oz dark chocolate, chopped
Details
Adapted from ohladycakes.com
Preparation
Step 1
Preheat oven to 325˚F. Line a large baking sheet with a silicon mat or parchment paper. In a large mixing bowl, cream together the butter, sugar and vanilla bean, using a hand mixer on high speed, for at least 2 minutes. Using a wooden spoon, stir in the salt and flour. Wrap dough in plastic and refrigerate for 90 minutes.
Line a flat surface with parchment paper and sprinkle lightly with flour. Using a rolling pin, roll the dough out until it is 1/4" thick. Use a cookie cutter to cut dough then transfer to the prepared baking sheet. Freeze for 20 minutes then bake at 325˚ for 12 minutes. Transfer cookies to a wire rack to cool. While the cookie are cooling, prepare the chocolate by melting it in a double boiler over medium heat (or a microwave). Dip half of each cookie into the chocolate then place back on the wire rack to harden. Store in an air tight container for up to 3 days.
Yield: 3-4 dozen cookies
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