Cookie:

• Using a hand mixer, in a medium-size bowl, cream the vegan margarine and sugar until fluffy.
• Add the vegan cream cheese and mix again until well combined.
• Next, add the apple sauce, vanilla, and lemon zest.
• In a separate bowl, combine the flour, baking powder, and salt.
• Stir to combine.
• Add the flour mixture to the vegan margarine mixture, a little at a time, mixing as you go.
• Form into a dough.
• On a silicone mat or parchment paper, roll out the dough, about 1/4 inch thickness.
• Place the rolled out dough on a baking tray. Cover with parchment paper.  Let chill in the fridge for about one hour.
• Cut around a 7-inch diameter (cake pan) to make the outer edge, remove excess dough.  Next, place a 3-inch cookie cutter in the middle to cut out the middle section.  Remove the inner dough circle.
• Preheat oven to 350F.
• Bake for 15-18 minutes or until the cookie wreath begins to brown on the edges.
• Let cool completely.

Frosting:

• 1 container (7.05 oz) Vegan Cream Cheese (Violife)
• 1-2 cups powdered sugar
• 1/4 teaspoon lemon extract

Add the cream cheese and lemon extract to a medium-size bowl, and whip with a hand mixer until smooth.

Next, add the powdered sugar 1/2 cup at a time until the frosting is the desired consistency.

Chill in the fridge for 30-60 minutes.

Assembling the Cookie Wreath:

• Make sure the cookie wreath is completely cool.
• Carefully add a layer of frosting to the top of the cookie.
• Be creative.  (It may look more whimsical if the icing does not go all the way to the edges.)
• Next, decorate with strawberries, blueberries, and blackberries.
• Finally, add some green mint leaves to make the cookie wreath pop.
• Optional:  Use left over dough to bake some mini stars to add to the decor.