Lady Cassandra Cookies

1. Make a batch of sugar cookie dough and put it in the fridge to chill for an hour or two. I used this recipe (modified from the back of my flour bag):
   
   1 cup Earth Balance margarine (half a tub)
   1-1/2 cups powdered sugar
   1 tsp vanilla extract
   1/2 tsp almond extract
   1/2 tsp baking soda
   2 Tbsp Tofutti Better Than Cream Cheese
   3 cups unbleached flour
   
   Cream the Earth Balance and sugar until it's light and fluffy. Stir in the vanilla & almond extracts and the cream cheese. Add the flour, forming a slightly sticky dough. Form into a ball or log, wrap in plastic wrap and chill for an hour or two.
2. Get a screen cap of Cassandra. I used the one here:
   http://shillpages.com/dw/story/d9/02/dw200502-047.jpg
3. Open it in Illustrator. Trace around the picture using the pen tool. You should end up with sort of a spiky rectangle. Put a 2px black stroke on it. Size it to roughly 3 inches by 4 inches and print it out.
4. Tape the piece of paper to a flattened cereal box. Cut out a cardboard version of the rectangle with scissors.
5. Preheat your oven to 350 degrees. Grease your cookie sheets. Unwrap the cookie dough and place it on a large sheet of waxed paper. Cover with another sheet of waxed paper and roll it out to 1/4 inch thick. If it's gotten too warm, you might want to put it back in the fridge for a few minutes. Cold dough will be easier to work with.
6. Lightly flour the cardboard cutout and place it on top of the dough. Trace around the dough with a sharp knife, then lift up the cut out and place it on the cookie sheet. Leave a few inches between the cookies... they'll spread a little in the oven. Pop into the oven for 8-10 minutes, or until getting light golden brown. Re-roll the remaining dough and stick it back in the fridge while the first batch bakes.
7. Mix together your frosting base:
   
   1 drop red food coloring
   1 drop yellow food coloring
   1 Tbsp maple syrup
   1/2 tsp almond extract
   2 Tbsp vanilla soy milk
   2 cups powdered sugar
   
   Keep adding powdered sugar and soy milk until you get a light peach color and a thick but drippy consistency.
8. Keep rolling, cutting, chilling and baking until your dough is all finished. Once your cookies are cool, dip the tops into the frosting and let the excess drip off. Place them on a sheet of waxed paper.
9. Shake out some chocolate sprinkles. Choosing smaller sprinkles, place the eyes close together a little higher than the halfway mark. Let the cookies dry several hours or overnight.
10. When the cookies are dry, take a red food-safe decorating marker and draw the mouth on below the eyes. Let the mouths dry before transporting.

Your Cassandras are now ready to be moisturized!