Easiest Way to Prepare Perfect Macrobiotic Spicy Shortbread Cookies

Macrobiotic Spicy Shortbread Cookies. Great recipe for Macrobiotic Spicy Shortbread Cookies. After a lot of trial and error, I made superbly delicious cookies! The lemon juice, lemon zest and the secret ingredient, peanut butter, gives these shortbread cookies a great taste!

Beat the dairy-free spread in a stand mixer (or in a bowl with a hand mixer) to soften it. Start by beating together butter and sugar until lightened and fluffy. Add the combined flour and rice flour and beat it through until just combined. You can cook Macrobiotic Spicy Shortbread Cookies using 10 ingredients and 4 steps. Here is how you cook that.

Ingredients of Macrobiotic Spicy Shortbread Cookies

1. Prepare 90 grams of A) Unbleached cake flour.
2. You need 15 grams of A) Joushinko flour.
3. Prepare 1/4 tsp of A) Baking powder.
4. Prepare 1 grams of A) Salt.
5. You need 32 grams of B) Canola oil.
6. You need 10 grams of B) Lemon juice.
7. It's 20 grams of B) Organic maple syrup.
8. Prepare 20 grams of B) Organic agave syrup.
9. Prepare 5 grams of B) Peanut butter.
10. It's 1 grams of B) Grated lemon zest.

Winter spiced shortbread cookies are a buttery, easy to make cookie made with common pantry spices perfect for enjoying and gifting during fall and winter. These winter spiced cookies make the most of the common warm spices like cinnamon, clove, and nutmeg in a buttery, easy to make cookie that's ideal for gift giving. Gradually add flour, ground cinnamon, ginger and cloves. Press with a sugar coated glass.

Macrobiotic Spicy Shortbread Cookies instructions

1. Combine all of the [A] ingredients in a food processor and blend. Next,combine all of the [B] ingredients, add them to the food processor, and pulse..
2. Use a rolling pin and square-sectioned disposable chopsticks set at two opposing edges, roll out the dough to an even thickness. Use a pastry wheel to cut zig-zag edges..
3. Poke the dough with a fork to make holes..
4. Bake for about 20 minutes at 160℃..

Optional: follow using a cookie stamp. In a mixing bowl, whisk flour, fennel seeds, anise seeds, orange, cardamom, salt and nutmeg until combined. Add sour cream and vanilla and mix for a few seconds until combined. Push the dough together to form a smooth ball. Press down on each one into a cookie shape, and if desired, use a cookie stamp to form a pattern.