Ingredients
Method
- Cream the softened vegan butter and powdered sugar until pale and fluffy.
- Stir in the lemon zest and vanilla extract.
- Sift the flour and cornstarch together into the wet mixture.
- Fold the ingredients gently until a soft dough forms.
- Wrap the dough in beeswax wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Roll small portions of dough into one-inch balls and place on a baking sheet. Flatten slightly.
- Bake for 10 to 12 minutes until pale.
- Cool completely on a rack and optionally glaze with lemon juice and powdered sugar.
Notes
Ensure vegan butter is at room temperature but not melted. Sift the powdered sugar for the glaze to avoid lumps.