Almonds ‘n’ Dates Cinnamon Shortbread Cookies

Prepare Almonds ‘n Dates milk in the Almond Cow machine. Remove pulp from the filter basket. In a large bowl, add vegan butter, sugar, vanilla extract, and almond extract. Using a handheld electric mixer or a stand mixer, cream together. Add pulp, then cream together again. Add flour, cornstarch, cinnamon, baking powder, and salt. Fold together until evenly combined. Using clean hands, shape the dough into a round block. Tightly cover in plastic wrap, then chill in the refrigerator overnight (or in the freezer for 4 hours). Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Remove dough from the refrigerator (or freezer) and place onto a floured surface. Roll the dough into a 1⁄2-inch thick sheet. Dip a cookie cutter in flour, dusting the interior and exterior. Press the cookie cutter into the dough, creating a cookie. Transfer to the baking sheet. Repeat until all of the dough has been used. Bake cookies for 22-25 minutes or until golden brown. Remove from the oven and let cool on the baking sheet. Enjoy!