Shortbread Cookies




  1. Add all the dry ingredients into a food processor and blend well.
  2. Cut the shortening and margarine into chunks and process until crumbly. 
  3. Add 1 teaspoon of vanilla and continue to process.
  4. If the margarine and shortening are well mixed in, and the dough is still really crumbly, add a splash of liquid (water, soymilk, coconut milk) and give it a few more pulses. A nice smooth dough should develop. 
  5. Gather the dough up and wrap in plastic wrap, shape into a disk and chill in the freezer while you find your cookie cutters.
  6. Roll out to 1/4 inch thick, cut out cookies in whatever shape you want, sprinkle with sugar if you want.
  7. Place the cookies on a parchment lined cookie sheet and put the cookie pan in the freezer to chill again while the over preheats to 350.
  8. Bake at 350 until the cookies are just barely golden.


See my posts on dairy-free butter and dairy-free milk alternatives if you need sources.