Barley Free Vegan Shortbread Cookies

Total time1 hr 3 min

Prep time15 min

Cook time18 min

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Ingredients

24 servings

1 cup (2 sticks) vegan butter, softened
Monty's Dairy Free Plant-Based Butter Original Wildbrine Wild Creamery Cultured & Plant Based European Style Butter Alternative Wildbrine Wild Creamery Cultured & Plant Based Oat Butter Alternative, Gluten Free Miyoko's Creamery European Style Cultured Vegan Butter Hint of Sea Salt Naturli European Style Plant Butter Spread
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½ cup powdered sugar, sifted
1 tsp vanilla extract
2 cups all-purpose flour
¼ cup cornstarch
¼ tsp fine salt

Instructions

1
Beat the softened vegan butter and powdered sugar together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes. Add the vanilla extract and beat for 30 seconds more.
2
Whisk together the flour, cornstarch, and salt in a bowl, then add to the butter mixture. Mix on low speed until the dough just comes together and no dry streaks remain — do not overmix.

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