I found that the shortbread cookies are flakier when you don’t refrigerate the batter. They are still good and buttery when you do refrigerate the batter. I made a vegan version for my lactose-intolerant sister which is pretty much the same measurements. I just used Miyoko’s oat butter as a replacement for the dairy butter.

I baked the cookies for 15-18 minutes in a muffin pan to keep the shape. You can probably use cookie cutters too. The vegan cookies don’t need to be baked as long because they get much more rigid and hard. If anything maybe between 10-12 minutes.