Pumpkin Sugar Cookies

Quite a simple sugar cookie recipe, just alter the shape of the cookie to theme with the season.

1 1/2 cup white flour
1/2 cup sugar
1/2 tsp baking powder
1/3 teaspoon salt
1 stick (or 1/2 cup) Earth Balance
1 tbsp vanilla extract
1 egg replacer (I like to use 11/2 tsp flax)
Optional: 1/3 cup soy milk

1: Preheat oven to 375ºF
2: Very thoroughly mix all ingredients together, dry ingredients first, then wet ingredients.  Continue by adding soy milk (or water) one teaspoon at a time until mixture sticks together when squeezed (but is still a little bit crumbly).
3: Roll the batter out and cut into seasonal shape (in this case, I used a pumpkin cookie cutter)
4: Bake on a non-greased cookie sheet for 7-8 minutes.  Watch the time; remove from oven when slightly browned on the bottom.

Creamy Sugar Frosting:
2 cups confectioner's sugar
2 tbsp Earth Balance
1 tsp vanilla extract
Up to 3 tbsp of soy milk (add one tsp at a time until you reach the desired consistency)
neon food coloring
orange food coloring

Edvard Munch

Makes: 12-18 cookies (depending on the size)

Direct Link: Pumpkin Sugar Cookies