Vegan Sugar Cookies

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.

Preheat the oven to 350°. Grease the cookie sheets or use a non-stick foil.

On a lightly floured surface (we taped down a sheet of non-stick foil to our counter top instead), roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters.

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.

Glaze: In medium bowl, stir together confectioners’ sugar and soy milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. Add food coloring if desired. Dip cookies and allow to dry overnight.