Spring Marbled Shortbread Cookies
Spring is in the air and with all things green for St. Patty’s day I got a little burnt out and all I could think about was pink, and flowers and well you get the idea lol! I created these fun spring inspired marbled shortbread cookies with my friends over at Vitacost. They are egg free and can easily be made vegan by using coconut oil instead of grass fed butter.
I always find the best things on Vitacost.com to use in my recipes! They make my life a little sweeter, just like these cookies! In order to achieve the marbled look I staggered the colored dough balls and then I kneaded them together. They really turned out quite lovely! I added dried rose petals to the tops of the cookies which added a cool effect, but it’s totally optional.
I used beet root powder to naturally dye half of the dough a pink hue but not to worry, it only gave it a beautiful color and didn’t taste like beets at all! I also used a scalloped cookie cutter but feel free to use whatever shape you want.
After kneading the dough to get a marbled look, I refrigerated the dough for about 30 mins. and then rolled out the dough 1/4 of an inch thick before cutting out the shapes with the cookie cutter. After cooking & cooling you can eat them as is or make them into sandwich cookies with your fave jam or frosting snuggled between them! You can find the recipe for these cookies over HERE! Happy spring!
Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.