Warmer months mean lazy afternoon tea parties, and these thumbprint cookies are a dainty treat to add to the table. For added crunch and flavor, try rolling the crisp, crumbly shortbread in toasted, slivered almonds. Although vegan, the smooth, dark chocolate "buttercream" imparts rich, tart notes to the otherwise delicate cookie. Take a look at the fast and easy recipe.
For cookies: For "buttercream": Makes 24 cookies.
1/3 cup vegan shortening, such as Spectrum Naturals
3/4 cup white sugar
1/3 cup almond milk, or more if needed
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups blanched almonds, toasted and slivered
1/4 cup vegan shortening
1/4 cup vegan margarine, such as Earth Balance
1 teaspoon vanilla extract
1 tablespoon almond milk, or more if needed
1 cup powdered sugar
1/2 cup cocoa powder
Makes 24 cookies.