1 cup sugar
1/2 cup vegan margarine (I use Earth Balance whipped)
1/2 cup vegan sour cream (I use Tofutti)
1/2 cup silken tofu (plain or vanilla soy yogurt will work too)
2 teaspoons lemon zest
2 teaspoons lemon juice or 1/2 teaspoon lemon extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt Glaze:
1 cup powdered sugar
1-2 tablespoons lemon juice
1. Heat oven to 350 degrees F. Grease a cookie sheet or line with nonstick foil. Beat margarine and sugar until creamy. Beat in the sour cream, silken tofu, lemon zest, and lemon juice or extract. Mix well.
2. Mix in the flour, baking powder, and salt. Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake 10-12 minutes, until the edges are lightly browned. Cool completely before glazing.
3. For glaze, mix the powdered sugar and enough lemon juice to reach your desired taste and consistency. Frost the cooled cookies with the glaze. It may seem drippy at first, but it will firm up in a few minutes.