Updated: Apr 29, 2020
Please be aware, your arm will get very tired creaming and stirring, so we recommend taking a couple of swigs of the amaretto right off the bat before you begin mixing.
¾ c. vegan stick margarine, chilled/firm 1 c. cane juice crystals or natural sugar 1 T. egg replacer powder, prepared with 4 T. warm water and mixed well (or another equivalent of 2 eggs) 1 t. amaretto 2½ c. unbleached flour 1 t. baking powder 1 t. salt
Topping: ⅓-½ c. cane juice crystals or natural sugar
2 T. ground cinnamon
In a large bowl, cream together the margarine and cane juice crystals or sugar. Make sure no lumps of margarine remain. Add prepared egg replacer and amaretto and mix thoroughly. Add in flour, baking powder and salt, stirring until well-blended. Gather dough into a ball, cover with plastic wrap or put into a large plastic zipper bag, and then put it in the refrigerator to chill for 1–2 hours. Remove dough and preheat oven to 350 degrees. Roll dough out to about ¼” thick with a rolling pin, then use cookie cutters to shape. Carefully transfer cut cookies onto a lightly-oiled baking sheet, sprinkle with topping, and bake for 8 to 10 minutes, or until edges just begin to brown slightly. Allow cookies to rest on baking sheet about 10 minutes, then transfer to a cooling rack. You may opt to frost the cookies after baking. In this case, omit sprinkled topping before baking. The number of cookies this recipe yields will depend on the size of your cookie cutters.