Vegan Bachelor Button Cookies

• 1/2 cup (1 stick) Earth Balance Vegan Butter
• 1/4 cup (or 1/2 stick) Earth Balance Vegan Shortening
• 1 cup light or dark brown sugar
• 1 1/2 teaspoons (eq. to 1 egg) Ener-G Egg Replacer mixed with 2 Tablespoons water
• 1 teaspoon vanilla
• 2 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• pinch of tumeric
• 1/2 cup chopped pecans
• 1/2 cup shredded coconut
• 1 jar maraschino cherries drained

1. Preheat oven to 375. Line two cookie sheets with parchment paper. Mix your Egg Replacer and set aside.
2. Take about 1/3 cup of maraschino cherries and drain them, then, cut them in half. Set aside. In a large mixing bowl, add the vegan butter and shortening and chop up really well with a knife. Then, add brown sugar. This can get messy, but just follow along. Go ahead and try to mix this together with your hand blender. As it begins to piece up more--add the Egg Replacer--this will then help it blend more smoothly. Now add the vanilla extract, mix well with blender. Next, place all dry ingredients in a bowl and whisk together.
3. Add dry ingredients to wet and mix in with your hands or a wooden spoon until mixture begins to form a dough. Next, stir in coconut and then pecans. Place extra pecans on a plate. Roll about a teaspoonful of dough into 1" balls and then roll a bit in the pecans. Not necessarily to completely cover them, but just enough to add a nice touch. Place on cookie sheet and with your pinky or finger, press a hole into the dough--but not all the way through the cookie. Take a half (or whole) maraschino cherry and place in the hole. Space the cookies out about 2 inches. Bake for about 10 minutes. Remove from oven and let cool about 2 minutes more. Remove from cookie sheet and place on a cooling rack. Enjoy!

butter, light, egg, vanilla, flour, baking soda, salt, tumeric, pecans, shredded coconut, maraschino cherries

Taken from food52.com/recipes/2220-vegan-bachelor-button-cookies (may not work)