Maqui Berry Vegan Shortbread Cookies
These Maqui Berry Vegan Shortbread cookies are soft and buttery; they’re made in a food processor (all ingredients in!) and the addition of Maqui Berry gives them an amazing pop of color and adds Vitamin A and fiber.
What is Maqui Berry?
Also called the “Patagonia Super Fruit”, Maqui Berry is a small, dark-purple fruit that grows in South America; it’s considered a superfruit due to its high antioxidant content and potential health benefits.
Ingredients you’ll need to make these Maki Berry vegan Shortbread Cookies
- Vegan butter. Gives tenderness and moisture
- Gluten Free flour. Builds Structure
- Cornstarch. Softens cookies
- Powdered sugar. Gives sweetness
- Salt. Enhances flavors
- Vanilla extract. Contributes with aroma and compliments the flavor
- Freeze-dried Maqui Berry: Gives color and flavor
Instruction with step-by-step photos
Line 3 baking sheets with parchment paper. Place butter, flour, corn starch, sugar, salt and vanilla in a food processor; mix until mixture looks like wet sand (around 10-15 second pulses), and try not to overwork it. It should clump together when pressed.
Remove from food processor, split in half and add Freeze-dried Maqui Berry to one half, folding and mixing until it turns with an homogeneous color. Wrap each color separately in plastic and refrigerate for 1 hour.
Dust your roller pin and roll both doughs separately over a parchment paper, stack them together, cut in squares and press them together to form one ball (try not over mixing the dough so the colors don’t mix entirely)
Roll dough to 1/4” thickness, cut cookies with a 2 1/4 in circular cookie cutter, place them on your prepared sheets and freeze for 15 minutes. In the meantime, pre-heat your oven to 320 f
Bake your cookies for 11-13 min, or until the edges turn golden. Let them cool for 2 minutes in the cookie sheets and transfer to a wire rack to cool completely
Storing your Maki berry vegan cookies
Your baked cookies will last stored at room temperature in an air-tight container for about 1-2 weeks. Also, you can keep them frozen for up to 6 months if stored properly.
Looking for different cookie recipes? follow this link!
Maqui Berry Vegan Shortbread Cookies
Ingredients
- 1 Cup vegan butter room temperature
- 1 2/3 Cup Gluten Free flour measured using the spoon-and-level method
- 1/3 Cup Cornstarch
- 1 Cup powdered sugar measured using the spoon-and-level method
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 teaspoons Freeze-dried Maqui Berry powder
Instructions
- Line 3 baking sheets with parchment paper and set aside
- Place butter, flour, corn starch, sugar, salt and vanilla in a food processor; mix until mixture looks like wet sand (around 10-15 second pulses), and try not to overwork it. It should clump together when pressed1 Cup (112 g) vegan butter, 1 2/3 Cup (226.7 g) Gluten Free flour, 1/3 Cup (42.7 g) Cornstarch, 1 Cup (120 g) powdered sugar, 1/2 teaspoon (0.5 teaspoon) salt, 1 teaspoon pure vanilla extract
- Remove from food processor, split in half and add Freeze-dried Maqui Berry to one half, folding and mixing until it appears with an homogeneous color. Wrap each color separately in plastic and refrigerate for 1 hour2 teaspoons Freeze-dried Maqui Berry powder
- Dust your roller pin and roll both doughs separately over a parchment paper, stack them together, cut in squares and press them together to form one ball (try not over mixing the dough so the colors don’t mix entirely); roll dough to 1/4” thickness, cut cookies with a 2 1/4 in circular cookie cutter, place them on your prepared sheets and freeze for 15 minutes. In the meantime, pre-heat your oven to 320 f
- Bake your cookies for 11-13 min, or until the edges turn golden. Let them cool for 2 minutes in the cookie sheets and transfer to a wire rack to cool completely
