2 cup flour
pinch of salt
1 1/2 sticks margarine or shortening
3/4 cup 10x confectioners sugar
1 1/2 tablespoon Ener-G mixed with 2 tablespoon tepid water
3 tablespoon almond extract
Combine flour and salt in small bowl; set aside. In a large mixing bowl, cream margarine, vegan sugar, egg substitute, and flavoring in order, mixing well. Add flour mixture and combine thoroughly. Shape into small balls and bake in a preheated 350 degree oven for about 6 minutes; cool on rack.
When room temperature, place in a large Ziplock bag into which about a cup of 10x vegan sugar has been place; gently roll and turn bag to coat cookies with vegan sugar.