Pics by moi!
This makes about 36 cookies. We made two batches.
1 cup margarine
1 cup white sugar
2 egg replacers (Ener-G)
3 3/4 cup all purpose-flour
2 tsp baking powder
1/4 cup vegan cream cheese (Tofutti, Follow Your Heart)
1 tsp vanilla extract
|1.||In a large bowl, cream together the margarine and sugar. Stir in the egg replacements and vanilla. Gradually add the flour, baking powder and tofu cream cheese. You may have to use your hands at this point to finish the mixing. Form the dough into a long loaf and wrap in cellophane. Refrigerate for a couple hours.|
|2.||Preheat the oven to 350 degrees F (175 degrees C). Grease the cookie sheets or use a non-stick foil.|
|3.||On a lightly floured surface (we taped down a sheet of non-stick foil to our countertop instead), roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place about 1 inch apart cookie on sheets.|
|4.||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.|
Yum! They were the perfect texture. The sourced recipe also has a vegan icing recipe, which I'm sure is tasty too (we used a mix).