Shortbread Cookies
Servings: 24
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Ingredients
- 1 cup cornstarch
- 1 cup icing sugar
- 2 cups all purpose flour
- 1-1/2 cups unsalted vegan butter
Toppings:
- Maraschino cherries halved
- Sprinkles or colored sugar
Instructions
- Preheat oven to 300 degrees F. Line a baking sheet with parchment or a silicone baking sheet. Set aside.
- Sift cornstarch, icing sugar and flour together.
- Blend in butter with a spoon, mixing until a soft, smooth dough forms. If dough is too soft to form loose balls, add a little bit more flour.
- With an electric beater, whip dough on high for about 1 minute.
- Shape dough into small 1- inch balls.
- Place about 1 1/2 inches apart on an ungreased cookie sheet; flatten slightly with a lightly floured fork.
- If adding a topping, add it now, pressing it down slightly, before putting cookies into the oven.
- Bake for 20 minutes, or until edges are slightly browned.
- Let cool on a rack.