I found this recipe under Dairy free cooking on About.com
Vegan Shortbread Cookies
1 Cup (2 sticks) Non-Dairy Shortening - I use Earth Balance Shortening 4 come in a box2/3 cup Icing Sugar
2 Cups flour of choice
1/8 Tsp Salt
Preheat the oven to 350 F.
In a large mixing bowl, beat the non-dairy shortening using an electric hand mixer until creamy (I have a kitchenaid mixer and it works really well.) Add the icing sugar and beat until well combined. Gradually add the flour and salt until the mixture forms a thick, soft dough.
Form the dough into 1" balls with your hands, placing on the sheet as you work. To squish them down I dipped a wooden spoon into flour and pressed down on the balls and then added some sprinkles. Bake until golden brown, about 15 minutes. Cool completely on a wire cooling rack.
These cookies are quite buttery and yummy. I really think you should make some...like, right now :)
In a large mixing bowl, beat the non-dairy shortening using an electric hand mixer until creamy (I have a kitchenaid mixer and it works really well.) Add the icing sugar and beat until well combined. Gradually add the flour and salt until the mixture forms a thick, soft dough.
Form the dough into 1" balls with your hands, placing on the sheet as you work. To squish them down I dipped a wooden spoon into flour and pressed down on the balls and then added some sprinkles. Bake until golden brown, about 15 minutes. Cool completely on a wire cooling rack.
These cookies are quite buttery and yummy. I really think you should make some...like, right now :)