Dairy Free Shortbread Cookies

1. In a large bowl, beat the margarine with a hand mixer for 1-2 minutes, until fluffy. Then add the sugar and vanilla and keep mixing until combined.
2. Add the flour half at a time and mix until combined. You will have a mixture that doesn't appear to hold together, but it will. Use your hands to shape the dough into a flattened ball at the bottom of your bowl. Cover with plastic wrap and refrigerate for 2-3 hours or freeze for 15-20 minutes.
3. Meanwhile, line a large baking tray with parchment paper and preheat your oven to 350 degrees F.
4. Place a sheet of parchment paper on your countertop and the cold dough on top. Flatten and stretch the dough using a greased rolling pin to approx ¼" thick. Then use cookie cutters to make your cookies. Carefully transfer the cookies to your baking sheet. Then re-roll the leftover dough, flatten again, and continue making cookies. Repeat until all the dough is consumed.
5. Bake for 15-18 minutes, or until the edges are slightly golden. Remove from the oven and transfer to a cooling rack. Let them cool completely before glazing.

Optional Glaze

1. Combine the icing sugar with 2 tablespoons of water in a small bowl and mix well. If the glaze is too thick, add one more tablespoon and mix again. Then add a drop of food colouring, if using and mix to combine.
2. Use a silicone brush to glaze the cookies and then sprinkle them with your candy. Make sure to add the sprinkles immediately after glazing while the glaze is wet so they stick. Set aside and let dry.