I don't know how all my fellow Bloggers do it! These past few pre-Christmas weeks have been INSANE!! BUSY!! I haven't even LOOKED at my computer!
1 cup sugar
Ener-G Egg Replacer for 1 egg
1/4 cup molasses, honey or corn syrup (I cannot STAND molasses so I use something else... the cookies are less "gingerbread-like" but still very good)
2 tsp baking soda
3 tsp finely grated ginger ( I use an orange zester, it takes a while, make sure and include the ginger juice too!)
1 tsp ground cloves
1/4 tsp nutmeg
1 cup white flour
Heat the oven to 350 degrees.
Cream together the margarine, sugar and egg replacer until smooth.
Cover and refrigerate for at least 30 minutes.
Roll the dough in to 1 inch balls and place on a baking sheet.
Bake for 8 to 10 minutes, or until done. Cool on wire rack.
1/3 cup Earth Balance
Using an electric mixer or in a large bowl with a hand held mixer, cream the Tofutti and margerine. Add the sugar, vanilla, and almond extract, and continue to beat the mixture until light and fluffy. Spread on cooled cookies.