1 cup soy margarine
3 3/4 cup unbleached flour
2 teaspoons baking powder
1/4 cup tofu cream cheese (Tofutti)
1 cup organic sugar (I like demerra)
2 egg replacements (I use Ener-G)
1 teaspoon vanilla extract
Directions:
Cream together the margarine and sugar in a large bowl. Add egg replacement and vanilla. Slowly add in the flour, baking powder and tofu cream cheese. You may want to use your hands to combine the mixture. Form dough into a long loaf and wrap in plastic wrap. Place in refrigerator for a couple of hours.
Preheat the oven to 350 degrees. Grease cookie sheet.
Icing for Sugar Cookies (Vegan)
2 cups confectioners’ sugar
6-8 teaspoons of rice milk
4 teaspoons of light corn syrup
1/2 teaspoon of almond extract
Assorted food coloring
In medium bowl, stir together confectioners’ sugar and rice milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. Add more corn syrup if icing is too thick.
Add food coloring to desired color. Spread on cookies and allow to dry overnight
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