2 1/2 cups Arrowhead Gluten-free all purpose baking mix 1 1/2 tsp baking powder 1/2 tsp course salt 1 cup vegetable shortening 1 1/2 cups light brown sugar 1 T vanilla extract 1 T agave nectar 2 T Bob’s Redmill egg replacer mixed with 6 T warm water until frothy (should be equivalent of 2 eggs) 3-5 T vanilla almond milk (can replace with soy or whatever you have on hand) About 1 cup of apple butter for filling Instructions Whisk together flour, baking soda and salt. Beat in shortening, sugar, vanilla, agave and egg replacer. Add in almond milk as needed to make dough smooth. Cover dough and let chill for 1 hour. In the meantime, line a baking sheet with parchment paper and preheat oven to 350F. Once dough is chilled, roll small balls of dough (approx 1 heaping T) and place on parchment paper-lined baking sheets. Gently press down on the ball with your thumb to form an indent, and dollop your apple butter – or jam of any kind – into the indent. Bake for 20-23 minutes until cookies are golden. Cool on a wire rack.