This makes between 3 and 6 dozen cookies - depending on cutter sizes.
1 cup margarine (Earth Balance-YUM!)
1 cup white sugar
2 whole egg replacements (Ener-G)
grated rind of one lemon*
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon almond extract
3-3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 cup vegan cream cheese
Preheat the oven to 350 degrees. Line cookie sheets with parchment paper. (you can wait on preheating the oven until you are ready to start cutting the cookies)
In a large bowl, cream together the margarine and sugar. Stir in the egg replacements, lemon rind and extracts until creamy and smooth. Gradually add the flour, baking powder and tofu cream cheese and mix until everything is incorporated.
I have always had trouble with my sugar cookies becoming tough. I found a tip at Kitchen Collectibles that helps avoid that by not having to add additional flour while rolling. FABULOUS!
HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper. Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding any additional flour to your cookies.
Roll out the dough to 1/4 inch thickness. Cut with cookie cutters.
Sprinkle the cookies with colored sugar or dust with plain white sugar unless you plan to ice them. Place about 1 inch apart on sheets - they don't spread very much, so you can actually smoosh 'em in closer if you need to.
Bake for 10 to 13 minutes until bottoms and edges just start to get light brown. If you are using dark colored, non-stick cookie sheets, check at 8 minutes to be sure they aren't burning. I hate these cookie sheets of mine. I could sure use some plan ol' non-nonstick cookie sheets. Hint, hint.
Remove from baking sheet and cool on wire racks. Store in an airtight container. Then go make more...
because you'll probably have eaten all of them before you can give them out as gifts. Oh. Is that just me?
*I use dried grated lemon rind that I reconstituted. Very handy stuff to have on hand if you don't feel like grating lemons. You can leave this and the lemon extract out if you don't care for lemon - I have a weakness for those roll and bake sugar cookies but they aren't vegan - adding the lemon rind and extract makes these taste almost like the roll & bake kind.