This makes about 36 cookies.
1 cup vegan butter, like Earth Balance or Soy Garden
3 3/4 cups all-purpose flour
1 cup vegan white sugar
2 teaspoons baking powder
2 whole egg replacements (Ener-G)
1/4 cup Tofutti cream cheese
1 teaspoon vanilla extract
2 cups confectioners’ sugar
1/2 teaspoon of almond extract (I used vanilla extract instead)
6-8 teaspoons of soy milk or another non-dairy milk
Assorted food coloring
4 teaspoons of light corn syrup (I used agave nectar)
Directions For Cookies:
In a large bowl, cream together the margarine and sugar. You may have to use your hands at this point to finish the mixing. Form the dough into a long loaf, or divide in half and press into two flat rounds, and wrap in cellophane. Refrigerate for a couple hours.
Preheat the oven to 350 degrees F (175 degrees C). Grease the cookie sheets, use a non-stick foil or parchment paper.
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place about 1 inch apart cookie on sheets. Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges just start to get light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.
Directions for Icing:
In medium bowl, stir together confectioners’ sugar and soy milk until smooth. Beat in corn syrup (or agave) and almond extract (or vanilla extract) until icing is smooth and glossy. If icing is too thick, add more corn syrup/agave. Add food coloring to desired intensity. To make pink I used probably 2 or 3 drops of red, and to make purple I used about 5 drops of red and one drop of blue. Dip cookies and allow to dry. You can dry them overnight or for a couple of hours before storing.