1. In a small bowl, combine the ground flaxseed and water. Mix to combine, and place in the fridge for 15 minutes to thicken into an egg-like consistency.
2. Since your Earth Balance is coming straight from the fridge, place it in a large glass mixing bowl and microwave for 15 to 20 seconds to soften just a bit. Add the powdered sugar, and cream them together using a handheld mixer.
3. Pour in the vanilla and almond extract, as well as the flax and water mixture; beat until combined.
4. In a small bowl, whisk the flour and salt together. Gradually blend it into the wet mixture with the mixer. Use your hands to knead the dough into a ball.
5. Place the dough ball back in the bowl, and refrigerate for at least an hour. If you're not planning on making these cookies yet, place the dough in an airtight container — it'll keep for up to 3 days, if needed.
6. Preheat oven to 400°F. Line 2 cookie sheets with parchment paper, and set aside.
7. Knead 1/2 of the dough for 10 seconds or so to make it more pliable. With a rolling pin, roll it flat onto a clean, floured surface until it's about 1/4 inch in thickness.
8. Using cookie cutters, cut out shapes, and place cookies on the parchment paper.
9. Bake for 6 to 8 minutes (watch them carefully to make sure the edges don't brown).
10. Allow to cool completely.
11. Mix together the ingredients for the icing to your desired consistency, and decorate as you please — here's a video with some fun decorating tips [1].

Calories in 1 undecorated cookie:

Source: Calorie Count [2]

Calories in icing per cookie:

Source: Calorie Count [3]