|Cook Time||Total Time|
*If you don’t have a round cookie cutter you can also use a juice cup turned upside down. This is what I did.
For this recipe I used a vegan butter (bought at the organic store), you could also use margarine. I’ve never made shortbread with refrigerated coconut oil, but I’ve heard it’s also a good substitute. My recommendation is to use a vegan butter. It’s a more reliable solid than coconut oil, which will melt quickly as it warms.