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milkallergymombake

Rosemary Shortbread Cookies




1 cup dairy free butter

3/4 cup granulated sugar

1 large egg

2 egg whites

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1/2 - 1 tablespoon finely chopped fresh rosemary

3/4 teaspoon coarse salt

1/2 cup turbinado sugar


In the bowl of a stand mixer, combine dairy free butter and sugar and beat until throughly combined.

Add 1 egg and 1 egg white and mix again.

Add all remaining ingredients except turbinado sugar and last egg white.

Dough will be soft and sticky. Scrape it onto a piece of Saran Wrap. Shape into a log and seal edges. Freeze overnight or at least 4 hours.

Preheat oven to 350. Line a baking sheet with parchment.

Take log out of the freezer and brush outside with remaining egg white on all sides. Coat with turbinado sugar. Slice in 1/4 inch slices placing on baking sheet at least 1” apart.

Bake for 15-20 min. Edges should be lightly browned and crispy. Let sit on tray for 5 minutes and then transfer to a cooling rack.



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