2/3 cup vegetable shortening
2/3 cup margarine
1 1/2 cups white sugar
2 egg replacers (http://vegweb.com/index.php?topic=7678.0 )
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt Frosting:
2 cups powdered sugar
4 teaspoons light corn syrup
1/4 teaspoon almond extract
4 teaspoons nondairy milk (I use soy), as needed
food coloring, optional
1. Preheat oven 350 degrees F, and line cookie sheet with parchment paper. In a large bowl, cream together the margarine, shortening, and sugar.
2. Stir in the egg replacer and vanilla extract. Stir in the flour, salt, and baking powder until a soft dough forms. Roll out the dough to desired thickness (I find it easier to roll out the dough on waxed paper so it doesn't stick) and cut out your shapes.
3. Place the shapes on prepared cookie sheet about 1" apart. Bake 10-12 minutes in preheated oven. Set aside to cool completely for frosting.
4. For frosting, mix powdered sugar, almond extract, light corn syrup, and milk in a bowl. Add food coloring if desired. Frost cookies.