1. Line 2 rimmed baking pans with parchment paper. In large bowl, with mixer on medium-high speed, beat buttery spread and sugar 30 seconds or just until incorporated. Add egg substitute, vanilla extract, orange extract and 1/4 cup water; beat 30 seconds or just until incorporated, scraping down bowl occasionally. With mixer on low speed, add flour; beat 30 seconds or just until incorporated. Makes about 2 1/2 cups dough.
2. Transfer 1/2 the dough to large pastry bag fitted with large flower or star tip. Pipe dough into holiday shapes such as candy canes, ornaments, stars, trees and/or wreaths onto 1 prepared pan; add sprinkles, if desired. Repeat with remaining 1/2 the dough and second prepared pan. Freeze cookies on pans 15 minutes or until chilled.
3. Preheat oven to 375°. Bake cookies 12 minutes or until bottoms are golden brown; cool 5 minutes on pans, then transfer to wire rack to cool completely.
4. Dip cooled cookies in melted chocolate, if desired, and place back on same pans; sprinkle with sprinkles, if desired, and refrigerate 10 minutes or until chocolate is hardened. Makes about 24 cookies.

Chef Tip(s): To melt chocolate chips: Heat chocolate chips in small microwave-safe bowl in microwave oven on high 1 minute or until melted, stirring every 20 seconds.

Approximate nutritional values per serving (2 cookies): 270 Calories, 15g Fat, 5g Saturated Fat, 0mg Cholesterol, 217mg Sodium, 30g Carbohydrates, 0g Fiber, 11g Sugars, 11g Added Sugars, 2g Protein