Easy Vegan Shortbread

• Preheat the oven to 325 degrees fahrenheight. Line two baking sheets with parchment paper.
• Stir the flour and powdered sugar together in a large mixing bowl. Add the softened butter and vanilla and mix with a hand mixer on low-medium speed until blended well. (Your dough will look crumbly and soft, but will come together when pressed with your hands).
• Place a sheet of parchment paper on your countertop and sprinkle with a little flour. Form your dough into a ball and place in the centre of the parchment paper.
• Sprinkle a little flour on top of the dough and place another piece of parchment paper on top. Roll the dough to about 1/3-1/2 of an inch thick.
• Cut into desired shapes and place on the prepared baking sheets. If your dough gets hard to work with (particularly if you are using intricate cookie stamp/cookie cutters) then place it wrapped in plastic wrap in the fridge to chill it.
• Continue re-rolling the dough and cutting it into shapes until it is all used. Bake in the oven for 12-15 minutes, until the bottom is just slightly golden.
• Allow shortbread to cool for 10 minutes before transferring to a cooling rack. Store in an airtight container for 5-6 days.