DAIRY FREE CUT OUT SUGAR COOKIES RECIPES

Steps:

• Beat shortening and sugar in large bowl until smooth and creamy. Beat in egg, soy milk and vanilla until well blended.
• Combine flour, baking powder and salt in medium bowl. Gradually add flour mixture to shortening mixture until well blended. Wrap dough in plastic wrap; refrigerate 1 hour for easier handling.
• Heat oven to 375ºF. Roll 1/3 of dough at a time on lightly floured surface to 1/8-inch thickness. Cut dough with 2 to 3-inch floured cookie cutters. Place 1 inch apart on ungreased cookie sheets.
• Bake 5 to 9 minutes or until edges begin to brown. Cool 2 minutes on baking sheet. Transfer cookies to cooling rack. Frost and decorate as desired.

Steps:

• In a medium bowl, beat sifted powdered sugar, Smart Balance spread, vanilla, and imitation almond extract until creamy.
• Mix egg replacer and water in a small bowl until bubbly. Add to bowl and mix well. Add soy milk and mix until combined.
• Stir in flour, baking soda and cream of tartar. Dough will be very soft. Cover and refrigerate for at least 2 hours.
• Sprinkle a clean surface with flour.  Use a rolling pin and additional flour as needed to roll out dough 1/4 inch thick on the floured surface. Cut into shapes and place on ungreased cookie sheet.
• Bake 7-8 minutes at 375 degrees or until cookies are light brown. Remove from cookie sheet. Cool completely before frosting.  Use the icing recipe below, or a store-bought vanilla frosting (e.g. Pillsbury, or Duncan Hines).
• Icing