Shortbread Cookies
Cooking time25 min
Prep time10 min
ServingsPortions 36
![recipe image Shortbread Cookies](https://www.becel.ca/-/media/Project/Upfield/Brands/Becel-CA/Becel-Canada/Assets/Recipes/Synced-images/80db87fa-8fef-4eaa-93fa-ed0ee9926d52.jpg?rev=32ebcf6d0922434a8beb7039d18c441e&w=900)
Ingredients
- 1 cup (250 mL) Dairy-free Becel® Plant Butter - Salted
- 1/2 cup (125 mL) icing sugar
- 1 tsp. (5 mL) vanilla extract
- 2 cups (500 mL) all-purpose flour
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat oven to 325°F (160°C).
- Beat Becel® Salted Plant Butter in large bowl with electric mixer until fluffy, about 3 minutes. Beat in sugar and vanilla until pale and fluffy, scraping down sides of bowl occasionally, about 2 minutes. Beat in flour on low speed just until blended.
- Evenly press dough into 13- x 9-in. (33 x 23 cm) baking pan.
- Bake 25 minutes or until firm and golden. Cool 15 minutes on wire rack. Cut into 36 pieces, approximately 2-1/2 x 1-in. (6 x 2.5 cm). Remove from pan and cool completely.
TIP: Cookies can be baked ahead and frozen in an airtight container or food storage bag up to 3 weeks. Thaw at room temperature until no longer frozen, about 30 minutes .
![](https://www.becel.ca/-/media/Project/Upfield/Brands/Becel-CA/Becel-Canada/Pdf-Logo.png?rev=-1)