In a medium bowl, whisk together flour, baking powder and salt. Set aside. Mix together your Bob Mill's egg replacer and water until dissolved, set aside.
Beat together your shortening and sugar in a mixer on medium high for 1-2 minutes. Add your egg replacer mixture and beat until creamy. Then add the rest of your liquid ingredients (plant milk, vanilla and almond extract). Beat on medium speed for a minute.
Slowly add your dry ingredients to the wet, about a third at a time, so it slowly combines.
Once mixture is combined comes the most important step. Look at your dough, the perfect texture is the consistency of play-doh and matte and not shiny. If the dough is wet and shiny, add a tablespoon of flour at a time until you reach the perfect texture. If the dough is crumbling instead of sticking together, add a tablespoon of plant milk until you reach the perfect texture.
Once the dough is the perfect texture, you are ready to roll - no need to refrigerate! Preheat oven to 350F. Divide the dough into two equal balls. Sprinkle each dough ball with flour and sandwich between two pieces of parchment paper.
Roll the dough out until 1/4" thick and cut out shapes. Place shapes on an ungreased cookie sheet. Bake for 9-12 minutes or until the cookies slightly have color on the edges (not golden, just a little color). Remove from oven and let set on the cookie sheet about 2-5 minutes. Remove from sheet onto a rack, let cool and decorate!