1 cup of dairy free earth balance butter (you can find it in most grocery stores)
1 1/2 cup of confectioners sugar
1 teaspoon of vanilla
1/2 teaspoon of almond extract
2 1/2 cups of flour
1 teaspoon of baking soda
1 teaspoon of cream of tartar (this does not have dairy in it)
Preheat the oven to 375.
In a big bowl mix thoroughly the dairy free butter, confectioners sugar, egg, vanilla and almond extract. Blend in the flour, baking soda and cream of tarter. Cover with a clean dish cloth and place in the refrigerator for 2-3 hours. (Judah ended up opening up our refrigerator and taking off the dish cloth so the dough was a bit tougher, I was able to still roll it out to make cookies)
Once chilled divide the dough, roll it out on a lightly floured surface and cut out the shapes. I actually used a spatula to remove the shapes from my table to place onto the lightly greased cookie pan. Sprinkle the cookies with some granulated sugar.
Bake for 7-8 minutes or until the edges are lightly brown. If you are using a darker pan the cookies bake faster than a lighter pan.
Cool and decorate or just eat them plain like me.
Be prepared to make a second batch, they are that good!