Recipe Notes
- This recipe is my twist on Tara’s orange cardamom cookies, so please go check out her blog! I really wanted to veganize these, and since so many of you asked me in stream for a recipe I decided to go ahead and write this up with the tweaks I made.
- For the egg, I used Vegan Egg but you can use any kind of egg replacer you like in lieu of an egg. Ener-G egg replacer, Bob’s Red Mill, or a flax egg all make fine substitutes.
- To grind pink peppercorns, use a mortar and pestle or coffee grinder — not a pepper grinder. These peppercorns are very soft and will gunk up your pepper grinder so it’s much better to do them by hand.
Vegan Cardamom, Orange, and Pink Peppercorn Shortbread Cookies
Details
Servings
24 cookies
Prep time
15 minutes
Cooking time
15 – 20 minutes
Print
Ingredients
1 1/2 cup All Purpose Flour
1 cup Powdered Sugar (for icing)
1/2 cup Vegan Butter (I use Earth Balance)
1/2 cup Sugar (for cookies)
1/3 cup Chopped Pistachios (plus more for garnish)
3 tablespoons Orange Juice
1 teaspoon Ground Cardamom
1 teaspoon Ground Pink Peppercorns (plus more for garnish)
1 teaspoon Almond Extract
1/4 teaspoon Salt
1 Vegan Egg (I used Vegan Egg)
Zest of one Orange
Directions
- Prepare the cookies. Place butter, sugar (granulated sugar — save the powdered sugar for icing), salt, orange zest, and almond extract in a mixer and cream.
- In a separate bowl mix flour, chopped pistachios, cardamom, and pink peppercorns. Add flour mixture to butter mixture and mix until it forms a dough.
- Form dough into a long log shape (mine was about 2 inches in diameter) and wrap tightly in plastic wrap. Set in fridge until it becomes firm.
- Prepare icing. Add powdered sugar and orange juice into a mixing bowl and mix. If it’s too watery add more powdered sugar, if it’s too thick add more orange juice. Once icing has reached desired thickness set aside in a bowl and cover until ready for use.
- Once dough is completely solid and chilled the whole way through, preheat oven to 350F. Remove from plastic and cut into roughly 1/4 inch thick cookies. Place these a parchment paper lined baking sheet. Once oven is to temperature place in oven for 15 minutes or until they being to brown. Once they start browning remove from oven and place cookies on a cooling rack.
- While cooling, chop up any extra pistachios you have finely and grind up extra pink peppercorns. Set aside.
- Once cookies have completely cooled dip the tops of them in icing. Before icing dries garnish with chopped pistachios and ground pink peppercorns. Allow icing to dry then enjoy!
They look wonderful!
Thank you Tara — I’m a sucker for cardamom and really wanted to veganize these! They were a real hit in my office.