Shortbread Cookies


I see some Christmas cookie baking in my future …

Original recipe from Two Vegan Sisters

  • 1 cup Earth Balance, softened
  • ½ cup sugar
  • ¼ cup icing sugar
  • 2 tsp egg replacer
  • 2 tbsp water
  • 1 tsp vanilla
  • 2 ½ cups all purpose flour
  • ¾ tsp baking powder
  • ¼ tsp salt
  1. With electric mixer, beat Earth Balance until light and fluffy.
  2. Gradually beat in granulated and icing sugars and then beat in egg replacer, water and vanilla.
  3. Combine flour, baking powder and salt.
  4. Gradually stir into buttery mixture.
  5. Transfer dough to work surface.
  6. Kneed lightly until it forms a ball.
  7. Divide dough in half.
  8. Shape each into disc.
  9. Wrap in plastic wrap.
  10. Refrigerate for at least 1 hour or for up to 2 days.
  11. One disc at a time, gently knead with hands to make more manageable.
  12. Roll out dough on lightly floured surface to ¼” thickness.
  13. Using cookie cutters, cut out shapes and place them on parchment paper lined baking sheets.
  14. Bake in centre of preheated 375 F oven for 10 – 12 minutes or until light golden on bottom and edges.
  15. Let cool for 3 minutes on baking sheets.
  16. Transfer to wire racks to cool.
  17. Ice as desired.

Makes 3 dozen cookies.


Now, I feel that these shortbread cookies don’t quite ‘melt-in-your-mouth’ like a regular shortbread cookie would. I clearly haven’t iced them but I think I will add some decorating to them to spruce them up a little.


I picked up some Cake Mate icing and absolutely made the cookie eat-worthy!!! Now … to leave the rest un-iced so that I don’t eat them all!!!

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