Mix shortening, sugar, eggs and flavoring thoroughly. Combine dry ingredients and add gradually. Blend well. Dough will be quite soft. Cover and chill for at least one hour.
Heat oven to 400*. Dough will have slightly different texture due to egg substitute. Flour surface and roll out about ¼ inch thick. Cut with cookie cutters. Place on ungreased baking sheet. Bake 6 to 8 minutes or until cookies are a delicate golden color. Remove from baking sheet and let cool. Frost with frosting and decorate with desired sprinkles. Makes about 36 cookies.
For frosting: Melt about 5 Tablespoons margarine in microwave safe bowl. Add about 2 cups powdered sugar, dash salt and stir together. Add about 2 cups more powdered sugar and approximately 2 T. soy milk. (These are approximates because I never really measure—I just add what seems right.) Stir together until well blended. Add vanilla (lemon) flavoring and stir until spreading consistency. This is less stiff than cake frosting. Divide frosting into other smaller bowls and add food coloring. Frost with as many colors as you like. Let frosting set up for several hours then place in container with a lid. The cookies will soften and be better the next day when the frosting and cookie have become one!