holly, evergreen, gingerbread, berries
vegan icing recipe:
2 1/2 c confectioners sugar
3 tbsps vegan butter
2 tbsps tofutti cream cheese
1 - 2 tbsps soymilk
dash of vanilla
mix everything but the milk until well blended. add milk slowly until desired consistency is reached.
**vegan gingerbread cookie recipe available at the post punk kitchen.
