makes about 5 dozen 2 1/2 inch cookies Cookies: 1 1/2 cups powdered sugar 1/8 teaspoon salt 1 cup soft but not melted coconut oil 1/4 cup unsweetened coconut milk, soymilk, or almond milk 1 teaspoon vanilla 2 1/2 cups unbleached all-purpose flour 2 tablespoons cornstarch 1 teaspoon baking soda 1 teaspoon cream of tartar Icing: 2 cups powdered sugar 2 tablespoons coconut, soy, or almond milk sprinkles or sanding sugar (optional) In a large bowl, beat 1 1/2 cups powdered sugar, 1/8 teaspoon salt, coconut oil, 1/4 cup coconut milk, and 1 teaspoon vanilla with an electric mixer on medium speed to combine. Stir in flour, cornstarch, baking soda and cream of tartar until blended. If dough is too crumbly, add a little more milk until it comes together. Cover and refrigerate at least 2 hours. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper or lightly grease with cooking spray. Divide dough in half. Roll each dough half to 1/4 inch thickness on a floured surface cut out with cookie cutters. Dough may need to warm up a little before it's easy to roll out. Place shapes on the cookie sheet 2 inches apart and bake 7-8 until edges just begin to turn golden brown. Cool on a wire rack. To make icing, place powdered sugar and milk in a small bowl. Whisk until smooth. Spread on cooled cookies or use a piping bag to make designs. Use sprinkles or sanding sugar to decorate.