Butter And Jam Thumbprint Cookies

3/4 cup margarine, softened
2/3 cup sugar, plus more for rolling
1 Ener-G egg replacer (or 1 flax egg, see below)
1 tsp vanilla extract
1 3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/3 cup jam (raspberry, cherry, or strawberry work best)

Preheat oven to 350 degrees F.

Whip margarine and sugar together in a bowl, with a hand mixer, until fluffy (3-5 mins). Beat in egg replacer and vanilla until combined.

In another bowl mix together dry ingredients. Slowly beat dry ingredients into sugar/margarine whip.  Mix just until incorporated, don't over stir.

Scoop the dough into 1-inch balls (cookie/ice cream scoops work well, or just a spoon if you don't have scoops). Roll dough balls in a shallow bowl of sugar to coat.

Place dough balls about 2-inches apart on a cookie sheet and flatten slightly. Place a thumbprint into the center of each ball. Fill each indentation with 3/4 tsp jam of your choice.

Bake cookies until the edges are golden brown, about 15 minutes, rotating pan about halfway thru cooking. Cool cookies in the baking sheet. Serve or store cookies in an airtight container for up to 5 days.

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Flax Egg

I don't often use flax eggs (I shy away from anything seed), but if you don't have Ener-G egg replacer, flax eggs will work in this recipe. To make a flax egg, mix 1 Tbsp flax meal with 2-1/2 Tbsp water. Let the mixture set for at least 5 minutes before adding to the recipe.

To get flax meal, you can either buy it as meal, or grind whole flax seeds in a seed or coffee grinder. I prefer to grind them myself as it is fresher and makes a stickier "egg" I feel, but it doesn't really matter.