My Mom loves shortbread more then any other cookie. Every Christmas I ask her if she has any cookie requests. And EVERY Christmas she answers with, “shortbread”. I don’t even know why I still ask. Continue reading
Perhaps apologies are in order. You see, I’ve been sitting on this recipe for over a year and a half. Even though my tasters raved about them, saying that they HAD to blogged and shared (pretty good feed back, eh?), the cookies weren’t what I was looking for at the time, and I ended up going with this Cashew Butter Ice Cream instead. So I tucked the recipe away, fully intending to get back to it… And then I forgot… What can I say? I’m an Aquarian.
I don’t want to speak to soon. I mean, let’s be real here. I’m going to bake A LOT more cookies in my lifetime. But… These may just be my most perfect oatmeal cookies ever!
This is a recipe I used to make a long time ago (way back before I was vegan). I recently stumbled upon it while flipping through my old notes, and it brought back some good memories. They were always a hit, and I realized that it would not take much to revise the recipe into one without the eggs or dairy.