Ingredients

• 1/2 cup earth balance butter
• 3/4 cup cane sugar
• 1 egg-replacer
• 1 1/2 teaspoon vanilla
• 1 1/3 cup unbleached flour
• 1/2 teaspoon sea salt
• 1 teaspoon Ener-G baking powder

Instructions

1. Preheat oven to 325. Line cookie sheet with parchment.
2. Cream together softened butter and sugars. Add egg replacer and vanilla.
3. Combine dry ingredients and slowly add them to the butter mixture until well incorporated.
4. Transfer dough to a piping bag with a plain round tip (mine's 1/2"). Or a sturdy ziplock bag. Pipe little blobs of dough onto the sheet. Smooth the tops with your finger. Bake 10-15 minutes, depending on how dark you want them.
5. Store in an airtight container for up to a week.