Cookies will keep in fridge for up to one week.
If you don’t have a round cookie cutter you can also use a juice cup turned upside down. This is what I did.
For this recipe I used a vegan butter (bought at the organic store), you could also use margarine. I’ve never made shortbread with refrigerated coconut oil, but I’ve heard it’s also a good substitute. My recommendation is to use a vegan butter. It’s a more reliable solid than coconut oil, which will melt quickly as it warms.
The icing takes a while to harden onto cookies. Approx 2 hours. If you want the icing to be hard, it’s easiest to leave the cookies to chill in the fridge overnight. Or, enjoy right away with the icing soft. It’s just as tasty!