Ingredients

• 1.5 cups - all-purpose flour
• 1/2 cup - coconut oil
• 1/4 cup - coconut milk, cold
• 1.25 cups - powdered sugar
• 1 tbsp - pure vanilla extract
• 1/4 tsp - salt
• 1 tsp - powdered green cardamom
• 1 tbsp - sugar for dusting shortbread (optional)

How to Make Coconut Shortbread with Cardamom

• Mix together the flour, cardamom powder, and salt.
• Cream together the coconut oil and the powdered sugar with a hand mixer or in a stand mixer until it's soft and fluffy, about two minutes.
• Add the coconut milk and vanilla and mix well.
• Add the flour in three batches, mixing well with a spatula after each addition.
• Cover and refrigerate the dough for 15-30 minutes.
• Grease an 8 by 8 inch glass baking pan.
• Place the shortbread dough in the pan. Press with your fingers into an even layer all the way to the corners of the pan.
• Bake the shortbread in a preheated 300-degree oven for 50 minutes or until it is slightly darker at the edges.
• Remove to a rack, cool for 10 minutes, and then, using a sharp knife, cut into diamond shapes without going all the way through the shortbread.
• Recipe courtesy: Holy Cow Vegan