Almond Shortbread Cookies
Prep time
Cook time
Total time
Recipe type: Dessert
  • 2⅓ cup whole wheat pastry flour
  • ¼ cup (4 tbsp) zero-trans-fat vegetable shortening
  • ½ cup (8 tbsp) canola oil
  • ⅔ cup sugar
  • 2 tbsp of cornstarch mixed well with 2 tbsp water
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ½ tsp almond extract
  • 1 cup almonds, powdered fine in a food processor or spice grinder
  1. In a stand mixer or with a hand mixer, beat the shortening, canola oil and sugar together until light and white and fluffy
  2. Add the cornstarch-water mixture, baking powder, salt, almond extract and blend well until mixture is smooth.
  3. Add flour and almond powder and mix. The dough will be a bit soft and sticky.
  4. Roll into small balls, about 1-inch in diameter, and place on a greased cookie sheet, one inch apart. Press down slightly to form discs.
  5. Bake in a 350-degree oven for about 10 minutes, rotating the sheet halfway through the baking. Place the baking sheet on a rack and let the cookies cool completely before removing them gently with a ladle.
  6. Enjoy!
Recipe by Holy Cow! Vegan Recipes at