I veganized this recipe: http://www.recipezaar.com/90103
1 cup margarine (I used Willow Run) (yes, TWO STICKS OF MARGARINE. NOT HEALTHY. LOL)
1 cup powdered sugar
1 T tofu
1 t almond extract
1 t vanilla extract
2 1/2 cups flour
2 t baking powder
1 t salt
I didn't have any mint or peppermint extract on hand so we just omitted it. When I was a kid my mom and I used to make this together and it's a kid fave. My Sithling pitched in, and he LOVED making these, because once you've mixed your ingredients together, you divide the dough in half and add your food coloring. I discovered too late that we were out of red, which is what we normally use. But he likes green, and you...spearmint candy canes, right? LOL.
So, you divide your dough in half and add a few drops of food coloring to one of the halves, and knead it until it's worked in, and the color you desire. Then you pinch off a bit from the white and the red, er green... and roll each into a slender cylinder shape. Lay them down side by side and place the two colors together, and then twist. Hook one end into the crook of the candy cane, and place it on your baking sheet. Voila! Repeat until you are out of dough. This recipe usually makes me about twelve cookies. There are four in the picture because...we ate them while they were still hot. Oops.
Now it's a tasty holiday recipe, but it's soooo fattening. I'm thinking of submitting it to Susan of Fat-Free Vegan and seeing if there's a way to cut down some of the fat while still retaining the texture of the cookie. They are soft, fluffy and even a little crumbly if you're not careful. That's not just the vegan version of these babies either, it was true of the egg & butter ones as well. If she takes on the challenge I'll post an update for you guys. :D