I like this cut-out cookie recipe, because it is light and flaky. It's not too sweet, so it lends itself well to decorating with colored sugar or icing.
Cut-Out Sugar Cookies
1/2 cup Earth Balance margarine
1/2 cup vegetable shortening
1 cup sugar
6 tbsp soy yogurt
1 tsp vanilla
1/2 tsp almond extract
3 1/2 cups white flour
1/2 tsp baking powder
1/2 tsp salt
Cream the margarine, shortening and sugar. When light and fluffy, add the soy yogurt and the vanilla and almond extracts and beat to combine. Mix in the dry ingredients and mix until a dough forms. Refrigerate the dough for at least an hour.
When ready to bake, preheat the oven to 375 degrees. Roll out half the dough on a lightly floured surface to 1/8 inch thickness. Cut into desired shapes. Bake 7-8 minutes or until very lightly browned. Cool on a wire rack. Repeat with remaining dough. Decorate as desired. Makes about 5 dozen 2 1/2 inch cookies. Store in an airtight container.
This is a vegan adaptation of the Snow Flurries recipe found in the Southern Living Big Book of Christmas Baking.