Cream Cheese Cut Out Cookies

• 1 cup non-dairy butter, softened
• 8 ounces non-dairy cream cheese, softened
• 1 1/2 cups sugar (10.5 ounces)
• 1 tablespoon flax meal + 3 tablespoons water
• 2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour (17.5 ounces)
• 1/2 teaspoon salt

In a small bowl, mix flax meal and water and set aside to thicken.  In a medium bowl, whisk together flour and salt.  In the bowl of an electric mixer, beat butter and cream cheese until fluffy.  Add sugar and beat again until fluffy and light.  Add the thickened flax mixture and the vanilla – again, beat until light and fluffy.  Stir in the flour and salt until just combined.  Chill until firm, at least 1 1/2 hours or overnight.  

On a lightly floured surface, roll to 1/4 inch thickness.  Cut out and bake on ungreased cookie sheets for 10-12 minutes at 375.  Let cool for a couple minutes on the cookie sheets before removing to cooling racks.  

Makes about 56 3-inch cookies.  

Strawberry Icing 

• 3 tablespoons strawberry puree
• 3/4 cups powdered sugar (4 ounces)

Sift powdered sugar into strawberry puree and whisk until smooth.  You should have a thick, mostly opaque glaze.  If it seems too thin, add more powdered sugar.  

To assemble:

Once cookies have completely cooled, spoon a small amount of glaze onto each cookie and spread into a v.  Let sit until the glaze has hardened, about 2 hours.  (The glaze won’t completely harden, but it will dry out enough for you to wrap up cute and give to your sweetheart.)

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