Vegan Shortbread Recipe #2



1 Cup Earth Balance Vegan Buttery Sticks
1/2 Cup Icing Sugar
1 Tsp Vanilla Extract
2 Cups All Purpose Flour
1/4 Tsp Fine Sea Salt


In a bowl mix together flour and salt. In a different bowl, using an electric mixer, cream vegan buttery sticks until light and fluffy. Add sugar and continue beating till smooth. Stir in the vanilla. Add the flour and salt to the mixture and stir until smooth.
Divide dough into 2 flat discs about an inch thick and wrap in plastic. Put in the refrigerator for an hour.
Heat oven to 300°F and line 2 baking sheets with parchment paper.
Roll out the dough to desired thickness on a lightly floured surface. Shape with lightly floured cookie cutters. Place on baking sheets and refrigerate for another 20 mins. Bake for 20 mins or until cookies are firm without browning. Cool on rack.

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