1 cup Earth Balance buttery spread
1 cup granulated sugar
2 whole egg replacements
1/4 tsp salt
2 tsp vanilla extract
3 3/4 cup all purpose flour
2 tsp baking powder
1/4 cup vegan cream cheese (tofutti brand)
1. Cream together the buttery spread and sugar until light and fluffy. Slowly add the “eggs” and the vanilla.
2. In another bowl, combine the flour, baking powder and salt. Add in two additions to the butter mixture and then add the vegan cream cheese and mix only until combined.
3. Chill dough for one hour (note that the dough will feel quite crumbly).
4. Preheat oven to 350 degrees.Work the dough with your hands so it’s less crumbly. Roll out to 1/4th inch and cut with cookie cutters to desired shapes and sizes. Bake for twelve minutes, until light brown around the edges. Store in tupperware containers or freeze for up to two months.
Makes about three dozen cookies