1/2 cup earth balance vegan butter
1-1/2 cup powdered sugar
1/4 cup almond milk
1/2 cup corn syrup
1 flax egg (1 tablespoon ground flaxseed
+ 2 tablespoons water)
3-3/4 cups unbleached white flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 cups powdered sugar
1 tablespoon vanilla extract
3 tablespoons corn syrup
4 tablespoons almond milk, added 1 at a time
In medium bowl, beat together butter, powdered sugar, and almond milk. Once combined, stir in corn syrup, vanilla extract, and almond extract. Stir in remaining ingredients, adding the flour 1 cup at a time. Wrap in plastic and let chill in refrigerator for at least 1 hour, or overnight.
When ready to bake, heat oven to 350°F.
On floured surface, roll dough to about 1/4-inch thickness. Cut with about 2 1/2- to 3-inch cookie cutters. On cookie sheets, place cutouts 1 inch apart, they won't expand very much. Use a silicone mat or parchment paper on your pan for easy clean up.
Bake 6 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely on racks, about 15 minutes. Cookies should be completely cooled before decorating them.
Combine all icing ingredients, adding only 1 tablespoon of almond milk at a time. Divide icing into 3 or 4 bowls, depending on how many colors you want to make, and stir in food dye. Transfer to piping bags to decorate cookies. Icing can be thinned by adding a teaspoon of water at a time to use "flooding" technique to cover cookies. Allow icing to dry completely before stacking cookies.
makes 4-5 dozen cookies