Today is St. Lucia’s Day, and there’s nothing better than gifting vegan shortbread cookies made with a cookie press.
Traditionally, St. Lucia’s Day, December 13th, a Christian feast that precedes Christmas, is celebrated in various parts of Italy.
This Saint is celebrated in memory of the namesake martyr from Syracuse, who was killed on December 13, 304, during the period of persecutions carried out by Emperor Diocletian against the Christians.
Besides Syracuse, it is celebrated in some provinces in Northern Italy, such as Piacenza, Reggio Emilia, Cremona, Brescia, Bergamo, Verona, and Udine.
On the night between December 12th and 13th, the Saint rides her donkey to distribute sweets and especially shortbread cookies.
Santa Lucia is also remembered in Scandinavia, where girls parade dressed in white with a red sash and with a crown of candles on their heads, as Lucia means Light.
Let’s get back to our vegan shortbread cookies with a cookie press. I mainly make cookies during the Christmas season—during this time, my kitchen looks like a bakery, and the aroma fills the house.
Sometimes I use the cookie press, a tool that you either love or hate.
Often, people think you can use any shortbread and that’s it.
However, to use it successfully, you need a whipped shortbread, very soft, so that it can come out through the holes.
The second essential point is not to press onto parchment paper but directly onto an ungreased baking sheet so the cookie can stick to the surface.
And now, let’s move on to making these vegan shortbread cookies with a cookie press.
I’ve tried many recipes for whipped shortbread, but the classic one (like Vegolosi and varied with spices or citrus) is always a guarantee.
If you’re looking for other cookies to gift, here’s the Christmas Cookie collection.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 12 Minutes
- Portions: 30 cookies
- Cuisine: Italian
Ingredients for Vegan Shortbread Cookies with Cookie Press
- 1 cup type 2 flour
- 1/3 cup rice flour (or cornstarch)
- 1/2 cup soy butter
- 1/4 cup powdered brown sugar
- 1 pinch unrefined sea salt
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
Tools
- 1 Cookie Press marcato
Preparation of Vegan Shortbread Cookies with Cookie Press
First, it’s best to blend the sugar until it’s very fine. Then, in a bowl, pour in the sugar with the soy butter and whip well with electric beaters.
Add the flour, salt, turmeric, and cinnamon and incorporate well until you have a very soft dough.
Fill your cookie press with the dough, and press directly onto the baking sheet without using parchment paper or greasing the sheet, otherwise, they won’t form.
Bake in a fan oven at 355 degrees Fahrenheit for 15 minutes. If you like, once cool, you can decorate them or add dark chocolate.
Advice
I preferred to leave them plain, as they already have spices inside, but you can decorate them as you like. For example, they are excellent dipped in melted dark chocolate, or decorated with water and sugar glaze, or even with a drop of jam.
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Article and Photos: Copyright © All Rights Reserved Timoelenticchie by Daniela Boscariolo
