I would think anything with vegan “butter” would be more shelf stable, no? It’s mostly re-marketed margarine.

I recommend shipping any cookies frozen. Wrap them well, freeze them, pack in ice packs and instruct the recipients to let them sit wrapped on the counter for at least 4 hours before opening.

I'd love an update on what cookies you made and how they turned out.

I'd also like a recommendation on a good vegan scone recipe.

Anonymous wrote:My vegan shortbreads hold up very well. Just substitute vegan butter for regular - my go to flavors are orange, cranberry, and rosemary.

Usually I don’t do any flavours but maybe I’ll do some with vegan butter and flavour — your suggestions sound delicious and I have what I need to make them without a grocery run.

My vegan shortbreads hold up very well. Just substitute vegan butter for regular - my go to flavors are orange, cranberry, and rosemary.

Packing Christmas boxes and based on the last few years I don’t want to assume them all get to their destinations in a reasonable amount of time. My traditional family treats are designed for this (became tradition when air mail wasn’t a thing lol) but one person I want to send things to is vegan so my very buttery shortbreads are a no go. Any vegan recipes you like that are still tasty after a week or two?