Shortbread Cookies

I made this cookie by mistake, but it was a most delicious mistake indeed!  Yum, yum, yum!

1 1/2 cup finely sifted cake flour
1/2 cup sugar
1/2 tsp baking powder
1/3 teaspoon salt
1 stick (or 1/2 cup) Earth Balance
1 tbsp vanilla extract
1 egg replacer (I like to use 11/2 tsp flax)
1/3 cup semi-sweet chocolate chips
Optional: 1/3 cup soy milk

1: Preheat oven to 375ºF
2: Very thoroughly mix all ingredients together, dry ingredients first, then wet ingredients.  Continue by adding soy milk (or water) one teaspoon at a time until mixture sticks together when squeezed (but is still a little bit crumbly).
3: Roll the batter out to about 1/2" thickness and use a biscuit cutter to make thick round cookie shapes
4: Bake on a non-greased cookie sheet for 7-8 minutes.  Watch the time; remove from oven when slightly browned on the bottom.

Fudge Frosting:
1 1/2 cup confectioner's sugar
1/2 cup Hershey's powdered cocoa
2 tbsp Earth Balance
1 tbsp vanilla extract
Up to 3 tbsp of soy milk (add one tsp at a time until you reach the desired consistency)

Makes: 12 Cookies

Direct Link: Shortbread Cookies