Vegan shortbread cookies filled with jam and dusted with powdered sugar.
Pre-heat oven to 350°F (177°C).
Cream 3/4 cup vegan butter and 1/2 cup sugar in a mixing bowl for a minute until light and fluffy.
Make the vegan egg by mixing 1 1/2 tsp of Ener-G egg replacer powder with 1 tbsp water and stir until foamy. (This is replacing only one egg yolk, so I add only 1/2 of the water suggested on the Ener-G package).
Add the “egg” to the creamed butter and sugar and mix for another 30 seconds.
Add 1 1/2 cups flour ½ cup at a time while beating with a mixer until all of the flour is incorporated and you have a soft dough that is able to be rolled into balls without sticking to your hands.
Form small balls of dough by rolling in your hands and place on a cookie sheet.
Poke holes in the top of the balls. Use the back of a wooden spoon or the end of a rolling pin handle to make a hole that goes in almost to the bottom of the ball. (These holes will spread out and get bigger during the cooking process).
Bake at 350°F (177°C) for 12-14 minutes.
Let them cool on the tray for about 15 minutes.
Dust the cooled cookies in a shallow bowl of powdered sugar.
Fill the hole with jam or jelly.