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Vegan
Shortbread
- 1/2 cup (120 ml or 1 stick) Earth Balance margarine, at room
temperature
-
1/3 cup (80 ml) brown sugar
- 1 cup (240 ml) all purpose
flour
Cream
the Earth Balance and then add the brown sugar, beating until the mixture is
fluffy.
Gradually stir in the flour and knead well. Form the
dough into a flattened sphere and refrigerate for an
hour.
Roll
out the dough to a thickness of 1/4 inch (0.6 cm) and cut into desired shapes
with a cookie cutter. Bake at 300F (150C) for 20
minutes.
Makes approximately a dozen
cookies.
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