Really Good Vegan Sugar Cookies

I had to make pumpkin shaped sugar cookies for Phoebe's class this week and so I went in search of the perfect vegan, soy-free recipe (Phoebe and 3 others in the class are dairy-free).  I think I found a winner!  I adapted the recipe from here:  http://general.fastq.com/~jbpratt/recipes/dairyfree/desserts/sugarcookies.html

Dairy-free Sugar Cookies

1/2 cup palm oil shortening
1 cup sugar
1 egg flax paste (1T ground flax to 3T warm water)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup rice milk
1 1/2 teaspoons vanilla
3 1/4 cups + 3-4 tablespoons all-purpose flour (Shake and then level off with a knife.)

Cream the shortening and sugar together.  Add the egg, vanilla, baking powder, and
salt.  Mix.  Add the milk (or fruit juice).   Mix.  Add about a cup of flour at a time to
the creamed mixture.  Mix as much flour in with the mixer and the remainder by hand. 
Add extra if needed.  Roll the dough using a rolling pin (put in fridge for a short amount of time).  Cut cookies to be about 1/4
to 1/3 inch thick.  Place on parchment paper.  Bake at 400 degrees F. for
8 to 10 minutes or until the bottoms are slightly golden brown on the bottoms (or firm
on the tops.  (It takes longer for larger cookies.)  Sprinkle white or colored sugar on top
before baking or frost the cookies after they are baked and cooled.  Makes about 56
cookies (less if they are larger).