Shortbread cookies

½ cup corn starch 
½ cup icing sugar
1 cup sifted all-purpose flour
¾ cup Earth Balance Buttery Vegan Spread

Mix corn starch, flour, and icing sugar together, then add Earth Balance and mix until a soft dough is formed. Place dough on a lightly floured surface and roll to a 1/4-inch thickness. Cut into desired shapes. 

Transfer cookies to an ungreased cookie sheet and bake at 300 F/ 150 C for 15 to 20 minutes or until edges are lightly browned.


1 cup icing sugar
1/2 teaspoon vanilla extract
3 tablespoons water

Prepare icing while cookies are baking. Spread on cookies while they’re warm and decorate with sprinkles. 



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