Changing up your cookie game with our Lakanto Bakers Classic Syrup! These Pistachio Shortbread Cookies are made Responsibly Sweet and also Vegan.
| Prep Time: |
10 Minutes Plus 2 hours to rest |
| Cook Time: |
10 minutes |
| Makes: |
600g |
| Serves |
26 |
| Difficulty Level |
easy |
- 1 cup Nuttelex (vegan butter alternative), room temperature
- 1/4 cup Lakanto Bakers Classic Syrup
- 1/2 tsp almond extract
- 1 3/4 cups all purpose flour
- 1/4 cup cornstarch
- 1 cup chopped pistachios
METHOD
- Cream the Nuttelex and slowly add the Bakers Classic Syrup together.
- Beat in the almond extract.
- Whisk together the flour and cornstarch. Blend them into the butter mixture, until it forms a dough.
- Stir in the pistachios and make sure you get them well distributed in the dough.
- Turn the dough out onto a sheet of plastic wrap and form it into a log, about 9 or 10 inches long. Wrap it in the plastic and smooth it into a uniform smooth shape, twisting the ends to secure.
- Refrigerate the dough for at least 2 hours, or overnight.
- Preheat oven to 350F
- Slice the dough into 1/4 - 1/3 inch slices and place on a parchment or lined baking sheet. Thinner slices will bake up crispier, and thicker ones will be more buttery and soft.
- Bake for about 10 minutes, maybe a little longer for thicker cookies. The cookies will still be pale and soft, but will firm up as they cool.
- Cool for 2 minutes on the baking sheet, then cool completely on a rack.
RSLA0301**
Approx. Nutritional Information Per Serve 30g – Energy 592 kJ (141Cal) - Protein 2.6g - Total Fat 9.2g Saturated Fat 4.7g - Carbohydrate 11.4g - Fibre 1.0g - Sugar 0.4g Sodium 107mg