Shortbread– no dairy

This recipe is adapted from a recipe John has had for decades that he learned from Shaun Hill at Gidleigh Park in Devon, UK.  I removed the butter and replaced it with Earth Balance, a non-hydrogenated margarine, and added a little vanilla.  These melt in your mouth cookies are great with a cup of tea or paired with any frozen dessert or fruit compote. No Dairy Shortbread

24 ounces Earth Balance, non hydrogenated margarine

2 cups Confectioners Sugar

2 cups Organic Corn Starch

3 cups All Purpose Unbleached Flour (for a slightly grainy taste you could substitute 1 cup for whole wheat flour)

Seeds from the inside of 2  vanilla beans

Combine shortening and sugar and beat until thoroughly combined. Add corn starch, flour and vanilla and beat until thoroughly combined.  Refrigerate for at least 1 hour before rolling.  Roll to 1/8 inch thickness and cut with pastry cutter or score with a knife so you can break into individual cookies after baking.  Prick cookies with a fork and bake in a 350 degree oven until the cookies just turn a light golden color, do not over bake.