Vegan Shortbread

Vegan Shortbread Hearts and Giraffes

I was determined to make shortbread today.  Along with my friend Farrah, I'm participating in another cooking challenge with the theme of food as gifts.  So, what better gift than home-made Christmas shortbread.  As a child, these were my favourite cookies to eat, make and decorate at holiday time.

I dug out the little booklet of family recipe cards given to me by my mom and found "Nummy Shortbread".  There was one small problem, it only listed three ingredients and not one of them was sugar.  And then I read the instructions which consisted of only three words.  "Mix, roll, cut."   Hmmmmmm, a bit cryptic for my comfort.  I called my mom and asked her about the sugar.  Her response was, "don't put in too much".

Okay, so it looks like I'll be winging it today but how difficult could it be?

I decided to use my stand mixer.  I may have baked these a few minutes too long so be careful you don't over do it or they will be dry.  The raw dough is a little crumbly but when you shape it and pat it down with your hands it sticks together just fine.  I don't think there's enough sugar in this recipe so if you try it, you might want to add a bit more.

Vegan Shortbread

1 cup vegan butter softened
1/2 cup icing sugar
2 cups all purpose flour
2 Tablespoons corn starch

Preheat the oven to 325 degrees.

Cream the butter and sugar together in an electric mixer until fluffy.  Add in the flour and cornstarch with the mixer on the lowest setting until just combined.   Remove the dough from the mixer and pat together.  Roll out the dough to desired thickness, approximately 1/4 inch.   Using cookie cutters, cut into shapes and decorate.

Bake for 18 to 20 minutes.