Serves: 1-2 dozen cookies, depending on your cookie cutters
1 cup Earth Balance vegan margarine, at room temp
1 ½ cups powdered sugar
¼ cup almond milk
1 teaspoon vanilla
½ teaspoon almond extract
2 ½ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
With an electric mixer, beat margarine until creamy. Mix in powdered sugar until creamy, and then add almond milk, vanilla and almond extract. Combine flour, baking soda and baking powder. Gradually add dry ingredients to wet ingredients until blended. Spoon dough onto a sheet of plastic wrap. Wrap dough and refrigerate at least two hours.
Pre-heat oven to 350 degrees. Divide dough in half. On a floured surface, roll each half to ¼ inch thickness. Use cookie cutters to cut into desired shapes.
Bake 7 to 8 minutes. Let cool and frost (optional).
Recipe by Love and Lemons at https://www.loveandlemons.com/holiday-cocktail-cookie-swap/