Vegan Sugar Cookies

1 1/2 C sifted powdered sugar
1 C margarine (softened)
1 tsp almond flavoring
2 1/2 C self-rising flour
1 1/2 tsp EngerG Egg Replacer
2 T water
1 tsp vanilla extract

Mix the margarine and sugar well. Add the vanilla, egg replacer, water and the almond flavoring, mixing well. Stir in the self rising flour, a little at a time until it forms a dough. Cover and refrigerate for at least a couple hours or overnight. Preheat oven to 350 F. Remove dough from refrigerator, cut in half and put the rest of the dough back in the fridge to keep it cool until you are ready to roll it out. Roll dough 1/4 inch thick on a well floured surface. The thinner the dough is, the crispier your cookies will be. Thicker cookies will be softer and take slightly longer to bake. Once rolled out, cut into shapes with floured cookie cutters. Place cookies on lightly oiled cookie sheets. Bake for 7 to 8 minutes or until lightly golden brown. Remove cookies and place on wire rack to cool. When cookies are completely cool, decorate with sugar, sprinkles, icing, candy etc.