Family recipe · Dairy-free

Cornstarch Shortbread

Shortbread cookies, not hockey pucks! We're baking for Christmas, not the NHL. This is my family's melt-in-your-mouth cornstarch shortbread, the recipe I make every year, mixed by hand with those familiar little fork marks on top.

• 300°F (150°C)
• About 20 min bake
• Makes about 4 dozen

Ingredients

• 1½ cups Becel Vegan margarine sticks
• 2 cups all-purpose flour
• 1 cup icing sugar
• 1 cup cornstarch
• ¼ teaspoon salt

Instructions

1. Preheat your oven to 300°F (150°C).
2. Combine all the ingredients in a large bowl. Mix by hand until they come together into a soft dough.
3. Roll the dough into 1-inch balls and place them on a baking sheet.
4. Gently flatten each ball with a fork.
5. Bake for about 20 minutes. Keep them pale rather than waiting for a golden-brown top.
6. Let the cookies cool on the baking sheet before moving them. They are delicate while warm!

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