In our family, as in most families these days, it’s become a bit challenging to cook or bake something that fits everyone’s dietary preferences. Can anyone relate?

Since deciding to move toward a more plant-based diet a few years ago, I’ve had to rethink much of what I used to cook and bake. For a while, I actually lost my love of preparing food, which wasn’t fun at all! Thankfully, after experimenting on my willing family members, I’ve found a few ingredient substitutions that have helped restore my joy of cooking (many thanks to Pinterest for the inspiration!).

Speaking of joy, every year in early December, I pull out a box of vintage, tattered aprons passed down from our grandmothers, and our family gathers for our “Annual Cookie Baking Day.” It’s a whirlwind of clanging pans, buzzing mixers, and sprinkles flying everywhere!

The recipe below is one of our favorite Christmas cookies, with plant-based substitutions noted in parentheses. I hope you enjoy trying it out!

Robyn

Rosemary Lemon Shortbread Cookies

Yield: 2 dozen cookies

Ingredients:

2 sticks unsalted butter (2 Earth Balance sticks)
¾ cup sugar
2 Tablespoons lemon zest
1 teaspoon vanilla extract
1 egg (1flax egg = 1 Tablespoon ground flaxseed + 2 Tablespoons warm water)
2 ½ cups all purpose flour
1 Tablespoon fresh rosemary, minced
¾ teaspoon salt
Sugar for rolling the edges

Directions:

Cream together the butter and sugar until light and fluffy.
Add lemon zest, vanilla and egg (flax egg).
Beat until combined.

In a medium bowl, whisk together the flour, salt and rosemary.

With the mixer on low, gently add dry ingredients into the butter mixture.
Mix until well combined and a stiff dough is formed.

Divide dough in half, and roll each piece into a 2” diameter log.
Roll each log in sugar to coat the edges.
Wrap the logs in parchment paper and freeze for about one hour or until firm.

Preheat oven to 375°
Line baking sheets with parchment paper and set aside.

Remove the logs from the freezer and unwrap.
Slice dough into ¼” thick slices and place on baking sheets 1” apart.

Bake until cookies are golden at the edges, about 15-17 minutes.
Allow cookies to cool and enjoy!