• Put the vegan buttery spread, vanilla, and confectioner's sugar in a mixing bowl, and beat until smooth.
• Add the gluten free flour blend and salt, then mix on low speed until the dough comes together. It will be pretty thick.
• Divide the dough in half, and pat each half into a disc. Wrap each disc in waxed paper or plastic wrap. Chill in the refrigerator for two hours.
• Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.
• Place some parchment paper on the counter, and unwrap one disc of dough and put it on the paper. Cover it with another piece of parchment. Use a rolling pin to roll out the dough to a thickness of about ¼ inch. Don't go too thin - this dough needs to be a little thicker.
• Use heart shaped cookie cutters to cut out the dough, and then carefully transfer the cut outs to the prepared pans.
• Repeat with remaining dough. You can probably fit about 12 cookies on a cookie sheet if you use a 2 inch cookie cutter. Keep the leftover dough chilled in between baking.
• Bake at 350 degrees for about 10-12 minutes. Allow the cookies to cool completely before moving.

Make the raspberry frosting:

• Place the freeze dried raspberries in a mini food processor, and process until they are finely ground.
• Use a fine mesh sieve to sift the raspberries over a bowl - you should have a fine powder in the bowl. Discard any seeds or large pieces left in the sieve.
• In a mixing bowl, place 3 tablespoons of raspberry powder, the confectioner's sugar, and the vegan buttery spread. Mix in medium speed while drizzling in the non-dairy milk a little at a time.
• Once the frosting reaches a spreadable consistency, turn off the mixer.
• Frost the cooled shortbread cookies.