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Lovely Pink Grapefruit and Thyme Vegan Shortbread Cookie

Lovely Pink Grapefruit and Thyme Vegan Shortbread Cookies Bliss

These lovely pink grapefruit and thyme vegan shortbread cookies deliver a unique flavor and buttery texture, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 16 cookies
Course: Dessert
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups unbleached all-purpose flour substitute with gluten-free flour for a gluten-free version
  • 3/4 cup icing sugar powdered sugar is a great alternative
  • 1/4 teaspoon salt essential for the perfect taste
  • 1 tablespoon grapefruit zest lemon zest can be used as a substitute
  • 2 tablespoons fresh thyme dried thyme can be used, but fresh is more fragrant
  • 1 cup vegan butter opt for a high-quality plant-based butter
  • 1/4 cup freshly squeezed grapefruit juice fresh lime juice makes a great alternative
  • 1 teaspoon red or pink food gel coloring (optional) adds color to icing
For Garnish
  • 1 tablespoon fresh thyme or pearl sugar elevates visual appeal

Equipment

  • Food Processor
  • 9-inch Fluted Tart Pan
  • mixing bowl
  • Measuring cup
  • drying rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C). Gather your ingredients and prepare your mixing equipment.
  2. In a food processor, combine flour, icing sugar, salt, grapefruit zest, and fresh thyme. Pulse until mixed and fragrant.
  3. Gradually add cubed cold vegan butter to the dry mixture while processing. Pulse until a rough dough forms.
  4. Transfer the dough into a 9-inch fluted tart pan, pressing it down evenly to create a sturdy cookie base.
  5. Place the tart pan in the preheated oven and bake for 35-40 minutes until firm and lightly golden.
  6. Once baked, cut the shortbread into 16 equal pieces while still warm and allow to cool completely in the pan.
  7. In a small bowl, combine grapefruit juice with sifted icing sugar until smooth and thick enough to coat cookies.
  8. Dip the top of each cooled cookie into the prepared icing, allowing excess to drip off. Place on a drying rack to set.
  9. For extra flair, repeat the dipping process for a second coat of icing and garnish with thyme or pearl sugar.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 50mgPotassium: 30mgSugar: 6gVitamin C: 2mgCalcium: 1mgIron: 1mg

Notes

Allow cookies to cool completely before icing for the best texture. Taste and adjust icing sweetness as desired.

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