Ingredients:

1/3 cup all-vegetable shortening (it keeps in the freezer indefinitely)

½ tsp vanilla

3 tbsp plant-based milk

½ cup sugar

1 cup flour

½ tsp baking powder

​

With a hand mixer, blend the shortening, vanilla and milk until smooth.

Mix in the sugar, then the flour and baking powder.

Combine well and roll the dough into one big ball. Cover it with saran wrap and refrigerate it for a minimum of 15 minutes.

Preheat the oven to 350 degrees.

 

Liberally dust your counter with flour and roll out the chilled dough with a rolling pin or bottle. I cover my dough with the same saran wrap to keep it from sticking to the wine bottle I use as a rolling pin. Once the dough is approximately ½ inch thick, cut it with a drinking glass or cookie cutters. You’ll have to re-roll the leftover pieces to use up all the dough.

 

Bake for about 10 minutes.

You can decorate these cookies with icing, sprinkles and/or jam.