Combine confectioners’ sugar, shortening, and white sugar in a large bowl; beat with an electric mixer until smooth. Add coconut milk, water, egg replacer, vanilla extract, and almond extract; beat on medium speed until combined.
Stir flour, cornstarch, and cream of tartar together in a separate bowl. Beat into shortening mixture until combined. Cover and refrigerate dough until firm, at least 3 hours.
Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
Divide dough into small portions. Roll out to 1/4-inch thickness on a generously floured surface. Cut into desired shapes with 2-inch cookie cutters. Place cookies about 2 inches apart on the prepared baking sheets. Refrigerate for 15 minutes.
Bake in the preheated oven until set, 10 to 12 minutes.
It’s best to underbake; baking until golden will yield cracker-like cookies. Cookies will puff while baking and then settle when done.
This recipe is for rolled and cut cookies. Drop cookies will require longer baking time.
If you’re using a different brand egg replacer, use the indicated amount to replace 1 egg.
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