• Preheat oven to 325℉. Line a baking sheet with parchment paper.
• In a large mixing bowl, cream the butter and sugar together on medium speed for about 2 minutes, until light and fluffy.
• Add the flour and mix until all the flour has been incorporated. The dough may look crumbly at this point.
• Use your hands to bring the dough together, then form it into a log about 2 inches in diameter. Wrap the log in parchment paper.
• Refrigerate for 1 to 2 hours until firm. While the dough is still in the parchment paper, roll it on the counter to make the dough log even more rounded.
• Cut the chilled dough into 18 equal slices, about ½ inch thick, and place them 2 inches apart on the prepared baking sheet. If the slices aren't perfectly round, gently shape the edges with your fingers or use a cookie cutter ring to gently swirl around the cookie to create more rounded edges.
• Prick the cookies several times with a fork to get that signature shortbread cookie look.
• Bake for 15-20 minutes until the bottoms are golden brown. Check at 15 minutes. Thinner sliced cookies may be done while thicker sliced cookies will take longer. (I bake mine for 18 minutes.) Allow to cool on the baking sheet before moving.

Optional glaze

• Place the dairy free butter in a medium bowl and microwave in 15 second increments until melted.
• Add the powdered sugar and the lemon or orange juice to the melted butter. Stir until smooth and well combined.
• Transfer the glaze to a decorator's squeeze bottle, or use a spoon or knife to drizzle the glaze back and forth over the cooled cookies. Allow drizzle to harden before stacking.