3/4 cup soy margarine, softened
2 cups all-purpose flour
1/2 teaspoon almond extract, if desired
White Glaze, if desired (recipe follows)
food coloring, if desired
dried cranberries, if desired
Melted Chocolate Glaze, if desired (recipe follows)
Heat oven to 350 degrees. Beat margarine
and sugar in a large bowl with an electric mixer on medium speed or mix with a spoon. Stir in flour and almond extract. If
dough is too crumbly, mix in an additional 1-2 tablespoons softened margarine.
Roll out dough 1/2 inch thick on
a lightly floured surface. CUt into 3/4-1 inch shapes with a knife or miniture cookie cutters. Place about 1 inch apart on
an ungreased cookie sheet.
Bake 8-10 minutes or until set. Remove
from cookie sheet to wire rack. Cool completely. Spread with White Glaze; decorate with food coloring and cranberries or dip
into Melted Chocolate Glaze.
2 cups powdered sugar
2 tablespoons soy milk, rice milk
or Coffee Rich creamer
1/4 teaspoon almond extract
Mix all ingredients together until
smooth or desired brushing consistancy. Add more milk, a few drops at a time, if necessary.
Melted Chocolate Glaze
1 cup semisweet chocolate chips
Heat all ingredients over low heat,
stirring constantly, until melted and smooth.