Vegan Melt-In-Your-Mouth Shortbread Cookies

1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, beat the vegan butter and powdered sugar together using a hand mixer or stand mixer until light and fluffy (about 2-3 minutes).
3. Mix in the vanilla extract (and almond extract, if using).
4. Sift together the flour and cornstarch in a separate bowl. Gradually add the dry ingredients to the butter mixture. Mix gently until a soft dough forms.
5. Transfer the dough into a piping bag with a large star tip. Pipe small swirls onto the prepared baking sheet, spacing them about 1 inch apart.
6. Gently press a cherry half into the center of each cookie for a festive look.
7. Bake for 20-25 minutes or until the edges are lightly golden. Do not overbake; shortbread should stay pale.
8. Allow the cookies to cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely.

Tips for Success:

• Use a good-quality vegan butter for the richest flavor and softest texture.
• For piping, ensure the dough is soft enough. If too firm, let it sit at room temperature for a few minutes.
• Don’t overbake! These cookies are meant to be soft and pale.