This Sassy Shortbread Cookie recipe is easy to make and has lots of possibilities for customizing. The buttery vegan cookies pack a generous helping of margarine with just a touch of vanilla extract for a delectible flavor and a satisfying crunch.

1 ¾ cups all-purpose flour
2 Tablespoons arrowroot flour or tapioca flour

1 cup (107 grams) Regular Vegan Butter or margarine (not tub margarine)
½ cup + 2 Tablespoons powdered sugar
1 teaspoon vanilla extract

1)
Preheat oven to 350F (177C).  In a medium mixing bowl, whisk together the all-purpose flour and the arrowroot flour.

2)
In another medium mixing bowl, beat the margarine for about 30 seconds.

3)
Add the powdered sugar, vanilla extract and mix for another 30 seconds.  Please note:  It's important to measure the powdered sugar non-packed.  That is, don't compress it into the measuring cup.

4)
Mix half of the dry ingredients into the wet mixture until smooth.  Add the last half of the dry ingredients and mix until smooth.

5)
To use with a cookie press
Place the dough into a cookie press and press into form on a cookie sheet. To ensure that the cookies stick to the cookie sheet after being pressed out of the cookie press, do not line the cookie sheet with parchment paper. Dust the cookies with course granulated sugar.  Bake 16 to 20 minutes or until the bottoms of the cookies are golden brown.  If you're using two cookie sheets in the oven at the same time, be sure to switch the sheets on the oven racks half way in between the baking duration.  Remove from the oven then let them cool on the cookie sheet for about five minutes before transferring them to a wire cooling rack.  If you didn't dust the cookies with granulated sugar before baking, you may want to dust them with powdered sugar after they have cooled.

To roll and cut with a cookie cutter
On a lightly floured surface, roll out the dough into a circle that's ¾ inch thick.  Cut with cookie cutters and place the cookies on a cookie sheet.  Dust the cookies with course granulated sugar.  Bake for 16 to 20 minutes or until the bottoms of the cookies are golden brown.  If you're using two cookie sheets in the oven at the same time, be sure to switch the sheets on the oven racks half way in between the baking duration.  If you didn't dust the cookies with granulated sugar before baking, you may want to dust them with powdered sugar after they have cooled.

Makes 14 to 24 cookies depending on cookie size.

Variations:
Drizzle the cookies with melted chocolate
Depress the middle of each cookie with your thumb and place a dollop of cherry jam in the center of each cookie before baking.
When the cookies have just come out of the oven, grate dark chocolate over them.
Substitute 1 teaspoon of lemon extract instead of vanilla extract for Lemon Shortbread Cookies.