Vegan Copycat Lofthouse Cookies

In a large bowl, mix the butter, margarine and icing (powdered) sugar until pale and fluffy, a minute or so.
Add the extracts, vegan egg and apple cider vinegar and mix well again.
Sift in the flour, baking powder, bicarbonate of soda and salt, and, using a spatula, mix gently but thoroughly.
You should have a soft dough that you will now need to cover and chill for at least a couple of hours (I left mine overnight)
To bake, preheat oven to 180c.
Using a medium cooking scoop or a spoon, scoop out portions of the dough, and roll into balls.
Place onto your prepared baking sheets and gently flatten to about ½". Make sure you have 2" inches between cookies as they spread during baking.
Bake for 8 minutes. You do not want them to colour, and you do want them to remain soft inside.
Leave to cool for a minute on the baking tray, and then remove to cook on a rack. Leave to cool completely before icing.

Mix your prepared icing with your coloring, until you achieve your desired shade of pink.
Fill a piping bag fitted with a 2A nozzle with the pink icing and swirl a circle on top of your cookies.
Sprinkle with hundreds and thousands.