Butter Cookies (Vegan, but who would ever know!)

• 1 cup Earth Balance
• 4 oz. Tofutti Better Than Cream Cheese
• 1 cup Sugar
• 1 1/2 tsp. Vanilla Extract
• 1 3/4 cups all purpose Flour
• 1/4 tsp. Baking Powder
• Dash Salt

Preheat the Oven to 350 degrees.

Add the Earth Balance, vegan cream cheese, sugar and vanilla to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute.

In a separate bowl, whisk together the flour, baking powder and salt. On the lowest speed, gradually add the flour mixture into the butter mixture, until just blended.

Scrape the batter into a pastry bag or a sturdy plastic bag with the corner snipped off. Pipe 2-inch long strips on a baking sheet. Bake for 15 minutes, or until golden.

Remove from the oven and let cool on the baking sheet for a few minutes before removing with a spatula to cool completely on baking rack.

Yields about 2 dozen cookies.