1. With an electric mixer mix together the margarine, vegan yogurt, and sugar on medium to high speed until the mixture is light and fluffy (3-4 minutes).
2. Add the vanilla extract, almond extract, and lemon zest.  Mix for 1-2 more minutes.
3. In a separate bowl mix together the flour, baking powder, and salt.  Slowly add the dry mixture to the wet mixture until combined.
4. Roll dough out between two sheets of plastic wrap or parchment paper.  Chill in Freezer or Fridge until firm.
5. Preheat oven to 350 degrees.
6. Cut out your cookies and place on a lined baking sheet tray.  Bake for around 10 minutes or until your cookies are just slightly golden brown on the edges.
7. Decorate with your favorite icing!  Or my Vegan Royal Icing below.

Vegan Royal Icing

• 6 tablespoons aquafaba (chickpea brine)
• 4 cups powdered sugar
• 1/4 teaspoon lemon extract

1. In a clean bowl of electric mixer fitted with the whisk attachment, whisk the aquafaba until foamy in consistency.
2. In a separate bowl sift the powdered sugar. Add all the powdered sugar to the aquafaba and whisk on high speed for 5 minutes scraping down the sides of the bowl if needed.
3. Add the lemon extract and mix for 1 more minute.
4. Transfer to an airtight container and store in the fridge. Adjust the consistency of the icing by adding a few drops of water at a time.