1/2 cup shortening (I use unhydrogenated)
1 cup sugar
2 egg replacers (I use ground flax or Ener-G)
1 teaspoon vanilla
2 1/2 cups flour, sifted
1/2 teaspoon salt
1/4 teaspoon baking soda
2-3 cups jam/jelly/preserves
1. Cream the shortening and sugar until light and fluffy. Beat in the egg replacer and vanilla. In a separate bowl, mix the flour, salt and baking soda. Gradually add flour mixture to the creamed mixture and mix well. Cover and refrigerate for 1 hour.
2. Preheat oven to 375 degrees F. Divide the dough in 1/2. Roll out each 1/2 on a lightly floured surface to 1/8" thick. Cut 1/2 the dough with just a regular-sized cookie cutter. For the other 1/2, first cut with the same cutter, then punch out the centers with a smaller one.
3. Arrange the cookies 1" apart on ungreased baking sheets. Bake the cut-out cookies for 8-10 minutes, or until just barely browning at the edges. Take them out and cool on a wire rack.
4. Bake the solid cookies for 6 minutes, take them out, and carefully spread with a thin layer of jam. (If the jam has big fruit pieces, run it through a food processor first so you don't get crooked/cracked sandwiches!)
5. Place the jam-spread cookies back in the oven until the edges start to brown (another 2-6 minutes). Immediately after the solid cookies come out of the oven, plop a cutout cookie on top of it. Transfer the little buggers back to the wire rack to cool.
These look super cute sprinkled with powdered sugar, too.
Source of recipe: Modified and veganized from a recipe in the "Taste of Home Best-Loved Cookies & Candies 2010" book/magazine/whatever.