Sweet as Sugar Cookies

Dairy-free/Egg-free/Nut-free

We had a heck of a time finding a sugar cookie recipe that could be rolled out for use with cookie cutters, didn't bake up too hard but also didn't fall apart as soon as you took a bite. Oh, and it had to taste good, too.  Lucky for us, we found this on the johnandkristie.com web site. One batch bakes up into about 3 dozen medium cookies. Your mileage will vary (depending of course on the size of your cookie cutter).

Ingredients

• 1 cup margarine (we used Earth Balance)
  
• 1 cup white sugar
  
• 2 whole egg replacements (Ener-G) (yup, they used Ener-G Egg Replacer, which is what we would have used had they used eggs)
  
• 1 teaspoon vanilla extract
  
• 3 3/4 cups all-purpose flour
  
• 2 teaspoons baking powder
  
• 1/4 cup tofu cream cheese (Tofutti) (and again, they used what we would have substituted into the recipe - we must have access to the same stores)
  

Steps

• In a large bowl, cream together the margarine and sugar. 
  
• Stir in the egg replacement and vanilla.
  
• Gradually add the flour, baking powder and tofu cream cheese. You may have to use your hands at this point to finish the mixing. 
  
• Form the dough into a long loaf and wrap in cellophane. Refrigerate for a couple of hours.
  
• Preheat the oven to 350 degrees. Grease cookie sheets or use a non-stick foil or parchment paper.
  
• On a lightly floured surface (or on more non-stick foil taped to your countertop) roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Transfer to baking sheet, leaving about 1 inch between each cookie.
  
• Bake for 12 to 14 minutes in the preheated oven, until the bottoms and edges just start to get light brown. Remove from baking sheet and cool on wire rack. Store in an airtight container.