1 1/2 cups powdered sugar
1 cup vegan margarine, softened
1 egg replacer (I used EnerG egg substitute)
1 teaspoon vanilla
1/2 teaspoon almond or lemon extract
2 1/2 cups all-purpose or wheat flour
1 teaspoon baking soda
1 teaspoon cream of tartar Frosting:
1 cup powdered sugar
1/2 teaspoon vanilla
1 to 2 tablespoons nondairy milk
1. For cookies, mix powdered sugar, margarine, egg (prepared as per package directions), vanilla, and almond (or lemon) extract. Mix in flour, baking soda and cream of tartar.
2. Cover and refrigerate at least 2 hours. Heat oven to 375 degrees F and lightly grease a cookie sheet. Divide dough into halves. Roll each half 3/8" thick on lightly floured cloth-covered board.
3. Cut into shapes. Place cookies on prepared sheet. Bake until edges are light brown, 7 to 8 minutes.
4. For frosting, mix powdered sugar and vanilla. Stir in milk substitute until frosting is smooth and of spreading consistency.