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Mini Chip Butter Crisps

December 13, 2010
Vegan mini chip butter crisp cookies

Photo courtesy of Stephen Hui

These rich, delicate, and crispy cookies are very much like a shortbread, but without the heaviness of traditional Scottish shortbread.  My family’s been making them every Christmas for more than 20 years, along with a whipped chocolate-dipped shortbread cookie that I will be sharing here soon.

Although this recipe is only slightly modified from the original recipe, it was first published in the early 1990s by the National Dairy Council of Canada to promote the use of butter.  As a child, I found it in, of all places, the meat department during a trip to the grocery store. So, I think republishing a vegan version of it is entirely appropriate.

Ingredients

2 1/4 cups unbleached white flour
1/2 tsp. salt
1 1/4 cups Earth Balance buttery sticks, softened
1 cup icing sugar, sifted to remove lumps
2 tsp. vanilla extract
1 1/2 cups mini chocolate chips (I used Enjoy Life Food’s chocolate chips)

Note: I always use the buttery sticks made by Earth Balance for these cookies since they will definitely spread out more than you’ll anticipate when they’re in the oven.  If you choose to use margarine out of a tub instead, make sure to chill  your dough, covered in the fridge, for about 30 minutes prior to baking.

Also, the appeal of these cookies is partly due to the tiny little chocolate chips.  It’s not that easy to find vegan mini chocolate chips (if you don’t mail order them), and I have used regular chocolate chips instead – though their size does make it harder to press the cookies down on the cookie sheet.  Reduce the amount to 3/4 of a cup if using larger chips, or coarsely chop them to get 1  1/2 cups of smaller pieces.

Directions

(1)  Preheat your oven to 325°F.  Prepare two cookie sheets with parchment paper, and set aside.

(2)  In a medium bowl, combine the flour, salt, and chocolate chips.

(3)  In small bowl, cream the margarine with a spatula, then add the vanilla extract and sifted icing sugar.  Cream this mixture together until the icing sugar is thoroughly incorporated into the margarine.

(4)  Add the margarine mixture to the flour mixture and combine with a spatula until all of the ingredients are combined.

(5)  Using a tablespoon measure, scoop up the dough and roll it into a small ball.  Flatten the ball on the cookie sheet by using the bottom of a drinking glass dipped in flour.  The flattened cookie should be 2″ in diameter.  Use a gentle twisting motion of the wrist to turn the glass and unstick it from the cookie.  Repeat this with each dough ball, placing the balls about 2″ apart on the sheet (before flattening).

(6)  Bake the cookies in the oven for 10-12 minutes, or until the edges are a light golden brown colour on the edges.  Be careful not to over cook the cookies – they will easily burn!

(7)  Store the cookies in an airtight container in the fridge for up to two weeks.

Makes about 4 dozen cookies.

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3 Comments leave one →
  1. December 14, 2010 5:20 pm

    i look forward to receiving my dozen in the mail!

  2. December 28, 2010 9:37 am

    These cookies look delicious as adorable! The mini chocolate chips seem to really make them. I can’t wait to see the whipped chocolate-dipped cookie.

  3. December 28, 2010 12:46 pm

    Thanks, Meaghan! I’m feeling a bit ill from eating way too much food the past week, but hopefully I’ll have the recipe for the shortbread cookies up soon (before I attempt to go gluten-free for January!)

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