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Austrian Jam Cookies

What you need: 

1 cup vegan margarine (I use Earth Balance)
1 cup sugar (I use Florida Crystals)
2 egg Ener-G egg replacers
2 teaspoons vanilla
2 1/2 cups flour, divided (I use organic unbleached white)
slivered almonds, as needed, optional
jam, as needed

What you do: 

1. Preheat oven to 300 degrees F. Beat margerine, vegan sugar, egg replacers, and vanilla until smooth and creamy.
2. Stir in flour 1 cup at a time. Roll dough into balls. Roll balls into slivered almonds, if desired.
3. Thumb-print each ball and scoop a blob of jam into each cookie. Bake for 15-20 minutes (depending on how crispy you want the bottoms).
Cool and enjoy! Enjoy at tea-time or any time!
Source of recipe: This recipe is from my friend Adam, and they are a great semi-elegant treat. '

Preparation Time: 
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SO HOW'D IT GO?

Delicious!  Mine had to bake for quite awhile longer and I had quite a time getting the cookies properly "blobbed" and printed, but the result was still good and attractive with homemade blackberry fruit spread.  I subbed part almond and part maple extracts for the vanilla.  The almond was a bit potent but it gave the cookie a bit more distinction.

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Great recipe. I have made these several times now. I use ground flax seed and water instead of egg replacer, as mentioned in the other comments. I also use 1 Tbsp of almond extract and 1 Tbsp of vanilla extract. They do taste very "buttery" and they keep well in an airtight container for several days.

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These worked out great for Valentines day!  Yummy and soft!

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These were a big hit with vegans and non-vegans alike. Very tasty and very classy-looking! I used raspberry jam and shaped the cookies into little hearts. For the flour I used 2 cups unbleached white and 1/2 cup whole wheat. I'll be making these again soon!

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