By Rissa Miller, Senior Editor Vegetarian Journal

Winding down during a cool spring evening, there’s nothing more comforting than a cup of herbal tea and a luscious shortbread cookie. The richness of this cookie is balanced by tart lemon and savory rosemary, but feel free to try different citrus or herbs. Lemon-black pepper would be outstanding. Lemon can pair in this cookie with lavender or basil, as well. Try grapefruit zest and fresh mint. How about orange with candied ginger? See what you have on hand and use the recipes as a template for your own delicious shortbread. Some people like to dip the cookies, but I prefer them as a side to my evening tea before bed. What a sweet way to end your day!

Dry Ingredients:

3 cups all purpose flour

2 Tablespoons arrowroot starch (or corn starch, potato starch)

2 teaspoons baking powder

Pinch salt (optional)

Wet Ingredients:

1 cup organic sugar

2 teaspoons vanilla extract

1 teaspoon lemon extract

1 cup vegan margarine, room temperature but not melted (or use vegetable shortening)

1/8 cup unflavored oat milk (or soy or cashew milk), unsweetened

Zest 1 large lemon (about 2 Tablespoons)

1 Tablespoon fresh rosemary, chopped fine (optional)

3 Tablespoons flax seed meal mixed in 4 Tablespoons warm water

Sift together all dry ingredients and set aside. In a second larger bowl, cream together organic sugar, extracts, vegan margarine, and vegan milk until smooth. Stir in lemon zest, rosemary and pre-mixed flaxseed meal in water. Add the flour in thirds, mixing each time with an electric mixer or wooden spoon. Do not overwork or the cookies will be tough.

The dough may look a little chunky or crumbly, but when pressed together, it should hold. If it’s still too dry (you can see unmixed flour or won’t hold a ball shape), add a little more vegan milk by the Tablespoon until the dough holds as a ball. Do not overwet!

If you want to make cookie-cutter shapes, form the dough into a large ball, wrap in parchment or plastic wrap, and chill for two -four hours. If you want to make sliced cookies, form the dough into long cylinder shapes, and wrap in parchment or plastic wrap; chill for two to four hours. Do not overchill or freeze, it will dry the dough out!

When ready to bake, preheat the oven to 350 degrees. Cover two cookie sheets with parchment paper or silicone baking sheets; set aside.

To make sliced cookies, flour a work surface lightly (such as a large cutting board) and select a sharp, straight-edge knife (not serrated). Unwrap cylinder of dough and slice cookies into evenly thick rounds. If dough cracks, press back together. Continue until all dough is used. Quantity will vary based on diameter and thickness of your rounds, but the batch should make at least 3 dozen. Place on prepared baking sheets with at least 1/2-inch between cookies. Bake at 350 degrees for 20-30 minutes, checking every 10 minutes, until the edges are light gold and the cookies are baked all the way through. Baking time will vary based on cookie size. Allow to cool on cookie sheet 15 minutes before transferring to a cooling rack.

To make cookie-cutter shapes, flour a work surface (like an open countertop) and a rolling pin. If you don’t have a rolling pin, a smooth-sided jar or bottle will work, or just press flat with your hands. Unwrap dough ball and press flat using floured hands, If dough cracks at edges, press back together; you may have to do this several times. Roll to about 1/4-inch thickness and cut into desired shapes. If your cookie shapes are large or have many designs, you may want to use a spatula to transfer them onto the baking sheet. Continue until all dough is used. Quantity will vary based on cookie cutter shapes and thickness of the dough. Place on prepared baking sheets with at least 1/2-inch between cookies. Bake at 350 degrees for 20-30 minutes, checking every 10 minutes, until the edges are light gold and the cookies are baked all the way through. Baking time will vary based on cookie size, bigger cookies might need more than 30 minutes. Allow to cool on cookie sheet 15 minutes before transferring to a cooling rack.

Store cookies in a closed container at room temperature for a week or longer in the fridge.