Traditional Rolled Holiday Cookies

1 cup earth balance butter, 2 sticks

1 cup sugar
2 egg replacers, I use 1 T of EnerG and 3 T water

1/2 teaspoon vanilla
1/2 teaspoon almond extract
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Cover with plastic wrap and refrigerate for 2 hours.

When ready to bake:

Preheat to 400 degrees

Cook Time: 6-8, Servings: ~3 dozen
1. On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
2. Cut into desired shapes using cookie cutters.
3. Place cookies 2-inches apart on cookie sheet.
4. Bake 4-6 minutes.
5. Remove cookies to wire racks to cool completely before icing.

FROSTING
2 cups sifted confectioners' sugar (the sugar must be sifted)
2 tablespoons soy milk (adding in more if needed for proper spreading consistency)
1 tablespoon light corn syrup
1/4 teaspoon almond extract

food coloring (use your choice of colors)

FROSTING directions:
1. For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
2. Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
3. Divide into as many separate bowls as you wish for different colors.
4. Add in food coloring until desired intensity is achieved.
5. Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
6. Allow to set on waxed paper.