Gosh, I haven't had Dutch letters since I graduated from HS back in Des Moines.  Wow, the memories.  Yummy.

Anyway, here is a recipe I found by Bryanna Clark Grogan on her website at http://www.bryannaclarkgrogan.com/page/page/773148.htm#december1,2003.  You might give it a try.

BRYANNA’S VEGAN DUTCH LETTER COOKIES
OR ST. NICHOLAS’ EVE LETTERS (LETTERBLANKET)

Shape these almond-filled cookies into the initials of your family or guests, or spell out names or greetings with cookie letters.

2 c. unbleached flour
1 c. very cold Earth Balance
1/3 cup ice water
8 ounces almond paste
1/2 T. EnerG egg replacer beaten with 2 T. water
1/4 c. very light granulated unbleached sugar or white beet sugar
2 T. soymilk plus more for brushing
coarse unbleached sugar for sptinkling

Place the flour in a medium bowl.  Cut in the chilled Earth Balance until the texture of a coarse meal.  Add ice water gradually (1 T. at a time) while stirring with a until dough forms a ball. Cover the dough and chill for30 minutes.

To make filling, in a small bowl, mix together the almond paste and sugar. Add the egg replacer and mix well.

Preheat oven to 375 degrees F.  On a lightly floured surface, roll out the dough to 1/4-inch
thickness, making it as square as possible. Cut the dough into strips 6 inches long and 1 and 1/2 inches wide (about the width of a ruler). Using a pastry bag or a strong plastic bag with a small hole cut from the corner, pipe almond filling down the center of the strip starting halfway down. Fold the top half of the strip down over the almond filling even with the bottom edge.  Seal the edge.  Flip over gently so the seam is on the bottom.

Shape strips into desired letters, brush with soymilk and  sprinkle with sugar. Bake in preheated oven for about 15  minutes.  They may need to be baked for 5-15 minutes more-- until golden brown and crisp. Remove from the oven and cool on a wire rack.