For dairy free or vegan mamas!
I've made these both with the egg replacer AND with an egg. Both delicious. The second time I baked them, I used lemon extract instead of almond. Again, both ways are tasty. Also, I don't keep non-dairy milk on hand, so when making the icing I used water both times.
vegan almond sugar cut-out cookies
2 sticks vegan “butter” (earth balance vegan...