Vegan shortbread cookIes

Deliciously buttery cookies that are perfect on their own or served with berries and cocowhip on top. You’ll only need four ingredients to whip these up!

Ingredients

3/4 cup vegan butter, melted

1/2 cup granulated white sugar

1 cup unbleached all-purpose flour

1/4 teaspoon pink salt

Instructions

In a medium bowl, combine melted butter and sugar.

Stir in flour and salt; the dough will be thick.

On a floured surface, using your hands, form a thick log shape.

Wrap it in plastic wrap and refrigerate for a minimum of thirty minutes, to set.

Preheat oven to 350.

Using a sharp knife, cut the log into 1/2-3/4 inch segments.

Place on a lined baking sheet, poke the tops of each cookie with a knife or fork, and bake for 15 minutes. Turn down oven temperature to 300 and bake an additional 15-25 minutes or until edges are golden.

Allow to cool on baking sheet for 20 minutes.

Place on a cooling rack and store in an air-tight container.