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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.