Preheat oven to 325. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter substitue and mix on medium speed until well combined and smooth.

With the mixer on low, slowly add in the flour, a little at a time. Keep mixing until a nice dough forms.

Roll the dough out to about 1/4" thick and cut out with your favorite shapes. I got about 18 cookies out of this recipe. Prick each cookie two or three times for an authentic shortbread look.

Place the cookie shapes on a parchment-lined baking sheet (or use a silpat) and bake for 11.5 minutes.

Allow the cookies to cool on the baking sheet for five minutes, then transfer to a cooling rack to cool completely.