Beat the room temperature vegan margarine with the sugar until lighter and fluffy, about 2 to 3 minutes or so.

Add the flour gradually as you may not need all of it depending on humidity in your area and/or the moisture content of your vegan margarine. The mixture WILL be crumbly, but you should be able to get it to hold together when you squeeze some with your hand.

Add the crumbly dough to a piece or parchment or plastic wrap and top with another piece. Form into a flat disk using a rolling pin. Squeeze together any cracked edges.

Place the whole thing on a dinner plate or cookie sheet and refrigerate until firm, about 15 minutes or so. 30 if you are in a warmer environment.

Cut into shapes and place onto a lined baking sheet.

Sprinkle with a bit more granulated sugar and bake for 10 minutes or until the edges are lightly golden.

Cool completely on the cookie sheet and store in a covered container at room temperature for up to 5 days.