Egg, Dairy and Nut Free Sugar Cookies

3 C all purpose flour

3/4 tsp baking powder

1/4 tsp salt

1 C Earth Balance Buttery Spread

1 C sugar

1 TB (heaping) apple sauce

2 TB rice milk

powdered sugar for rolling

Preheat oven to 375 degrees.  Stir together flour, baking powder and salt in a bowl and set aside.  Mix sugar and Earth Balance until light and fluffy.  Add apple sauce and rice milk and mix to combine.  Gradually add flour mixture and beat until dough starts to pull away from the sides of the bowl.  Divide dough in half and wrap in wax paper.  Refrigerate for 2 hours.  Dust surface with powdered sugar and roll out dough.  Cut in desired shapes and place on parchment lined baking sheet.  Bake for 7-9 minutes or until edges turn just slightly golden.

The fondant recipe for these cookies comes from http://www.cakejournal.com/archives/how-to-make-marshmallow-fondant