Basic Sugar Cookies

These cookies are fabulous as a once a year treat! I'm working on a healthy recipe that can be eaten more often.

Basic Sugar Cookies
makes 24

1c. Vegan Butter
1c. (ick) white sugar
equivalent to 2 eggs in (Ener-G) egg replacer
1tsp. pure vanilla extract (don't be cheap-buy the good stuff)
1/2tsp. almond extract
3 3/4c. (gross) all purpose flour
2tsp. baking powder
1/4c. Tofutti cream cheese (trust me!)

Cream butter and sugar with an electric mixer. Add the extracts and the egg replacer. Gradually add the flour, cream cheese and baking powder. You probably have to use your hands towards the end. When completely mixe,d roll into a log, wrap in plastic wrap and refrigerate for a few hours.

Preheat the oven to 350. Grease cookie sheet (unless its non-stick).

*TIP- Instead of using flour to cover your counter, use confectioners sugar. It won't dry out your cookies and it adds a little sweetness.

On a lightly sugared surface, roll out dough to 1/4" thickness. Cut into desired shapes and place approximately 1" apart on cookie sheet.

Bake 12-14 minutes. Cool on wire racks.

*TIP- If you haven't discovered the convenience of freezing cookie dough, try it next time. Just wrap the dough in plastic and press as much air from the wrap as possible then place the wrapped dough inside a freezer bag. Freeze up to 6 months! That means you can start making Christmas cookies in July!
*TIP- Most baked cookies freeze well. Just be sure to freeze each type separately. Don't freeze crisp and chewy together. And if they're delicate, freeze on a baking sheet first, the wrap individually and store in a container.