Every since I was diagnosed with a milk intolerance, I looked to alternatives since I missed dairy in my life. I came across Earth Balance through websites and google searches. I gave it a try and found that it was “pretty good” as a butter substitute in frying and on toast. This time I wanted to see if I could use it in baking and since it was the holidays I wanted to “try” and keep on my diet. Why not?
My all time favourite cookie recipe is melt in the mouth shortbread. This was the recipe I decided to tackle. I made half the recipe just in case it didn’t work out.
Start by beating the “butter” in a mixing bowl. So far so good. It blended just like real butter.
Next I added the icing sugar.
That also worked out really well. I was getting more and more excited. After incorporating the sugar, add the flour and cornstarch. The dough turned out amazing and I was looking forward to trying these cookies!!
The best way to form the cookies was using a cookie gun. This gives you an option of shapes and also consistent sizes. I chose to use a Christmas tree.
Using the cookie gun, I made a bunch of trees and placed them in the oven.
As the cookies went in the oven, they started to spread out. This is something that shortbread does anyway so I was not very worried.
I still had hopes that maybe it would taste ok after they had cooled. I left them on the baking sheet for a couple minutes and then tried to scrap them off to a cooling rack.
To my horror, the cookies began to crumble. I could not save them. What a waste. Eat it Now or Eat it Later? Maybe it was good for cookie crumble on ice cream? I gave it a try and it was very salty. It was more like Eat it Now or Eat it Never.
Sigh….. I’ll try again
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