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Serves 30
For the Cookies:
3 cups unbleached, all-purpose flour
2 teaspoons baking powder
1 cup sugar, blended
1 cup whipped vegan butter
1 vegan egg replacer
1 teaspoon pure vanilla extract
For the Icing:
3 cups powdered sugar, sifted
2-3 tablespoons non-dairy milk
3 tablespoons light corn syrup
1/2 teaspoon almond extract
1/3 package of vegan blue, red, and yellow food coloring (or make your own natural food coloring, see notes)
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1st Keep
 Clawdia
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