Maqui Berry and Acai 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
Maqui Berry or Acai Berry Gives color and flavor


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 pressed

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 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

Recipe includes: