My Mom loves shortbread more then any other cookie. Every Christmas I ask her if she has any cookie requests. And EVERY Christmas she answers with, “shortbread”. I don’t even know why I still ask.
Many (many) years ago, I found a shortbread recipe in The Canadian Living Christmas Book. They called it “Simply The Best Shortbread” and claimed it to be a best-seller at the Hycroft House’s annual Christmas bazaar. I gave it a try and it quickly became my Mom’s favourite and my go-to shortbread recipe.
Even though I don’t use dairy butter anymore, I still love to bake shortbread for my Mom. But these days I use this recipe, a slightly adapted and veganized version of that old family favourite.
Recipe Type: dessert
Makes: 45 (approx.)
Adapted from The Canadian Living Christmas Book
- 1 cup Vegan Butter (I used Original Earth Balance)*
- 3 tbsp Cornstarch
- 1/2 cup Powdered Sugar
- 1 3/4 cups All-Purpose Flour**
- Coloured Sugar (optional)
Pre-heat oven to 275°F and line cookie sheets with parchment paper.
Cream the vegan butter until fluffy. Beat in the cornstarch, then the sugar. Beat until very light and fluffy (about 3 minutes), stopping a couple of times to scrap the sides of the bowl. Mix in the flour (taking care to not over mix).
Fit a cookie press with desired disk and fill with dough. Press cookies onto prepared cookie sheets, and sprinkle with coloured sugar (if using).
Bake for 30 – 35 minutes, or until firm to the touch. Transfer to cooling rack and cool completely.
Cookies can be stored in an air tight container for up to 2 weeks, they also freeze very well.
*Do not use diet or “lite” spreads. They contain too much water and will not work.
**Because of the delicate nature of this cookie, it is especially important to measure your flour properly (too much flour will make your cookies tough). Please be sure to fluff your flour first, then spoon it into your measuring cup until full, then level it off with a knife.