Shortbread Cookies, vegan

~ 2 cups Arnels Originals All Purpose Flour (GF DF)                 300º for 40 minutes
~ 2/3 cup tapioca flour

~ 1 cup + 2 Tablespoons Earth Balance Margarine
      (or coconut butter + 1/2 teaspoon sea salt)
~ 1/2 cup + 1 Tablespoon sugar (for a smooth texture, grind sugar granules in blender)

• Stir first two ingredients together
• Mix margarine and sugar with an electric mixer (cream)
• Add wet and dry ingredients together

• Make 1" balls and flatten on a cookie sheet

                             or

• Press into a 9" square pan and score the dough into squares before baking