Makes 60 cookies if using 2” cookie cutters
· 1 ½ cups powdered sugar
· 1 cup Earth Balance vegan butter, softened
· ¼ cup vanilla soymilk
· 1 teaspoon vanilla
· 1 teaspoon almond extract (I used IMITATION almond extract)
· 2 ½ cups all-purpose flour
· 2 tablespoons cornstarch
· 1 teaspoon baking soda
· 1 teaspoon cream of tartar
In large bowl, beat 1 1/2 cups powdered sugar, the margarine, 1/4 cup soymilk, 1 teaspoon vanilla, and 1/2 teaspoon almond extract with electric mixer on medium speed to combine. Stir in flour, cornstarch, baking soda and cream of tartar until blended. Cover and refrigerate at least 2 hours.
Heat oven to 375° F. Line a cookie sheet with parchment paper. Divide dough in half. Roll each dough half to1/4 inch thickness on generously floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. On cookie sheet, place cutouts about 2 inches apart.
Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet to cooling rack.
Frost cookies with your favorite vegan frosting.