- Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
- In large bowl, whisk together coconut oil, maple syrup and vanilla. Stir in flour and salt until soft dough forms. Tip dough onto work surface and shape into a disc. Place between two sheets of parchment paper and roll out to 1/4-in. (5-mm) thickness. Cut dough into 36 rectangles, about 2 x 1/2-in. (5 x 1-cm) each or to desired size of rectangles (or use your favourite cookie cutters).
- Place cut-outs onto prepared baking sheets; prick each several times with fork. Sprinkle with coarse sugar and pat lightly onto dough, if using.
- Bake 15 to 17 min., or until golden brown. Transfer cookies to wire rack to cool completely.
Tip: Make lemon shortbread by stirring 1 tbsp (15 mL) lemon zest into the dough mixture. In a small bowl make a lemon icing by mixing together 1/2 cup (125 mL) icing sugar with 1 tbsp (15 mL) lemon juice. Drizzle over baked cookies.