Step 1

Combine the flour with the sugar, baking power, and salt in a mixing bowl and stir to combine completely.

Step 2

Add the vegan butter, divided up into bits, along with the applesauce and vanilla. Work together with a pastry blender or large fork; or, truth be told, it’s easier to work together with clean hands. If the dough isn't holding together, add a little more vegan butter or apple sauce until it does.

Step 3

Once the dough holds together smoothly, wrap it in plastic wrap or a produce bag and refrigerate for at least 30 minutes; 15 minutes in the freezer works, too.

Step 4

When ready to make the cookies, preheat the oven to 350º F.

Step 5

Divide the dough in half and roll out evenly on a well floured board to about a 1/8-inch thickness. With a cookie cutter or the open end of a glass, cut into approximately 2 1/2- to 3-inch circles. Repeat with the remaining dough; combine scraps of dough together until it’s all used up.

Step 6

Put a teaspoon of filling or fillings of choice in the center of each circle of dough, then pinch the dough into a triangle with the filling securely inside, yet open to view (see photos above the recipe box). Pinch closed a bit more than you think you’ll need to, as the cookies open up a bit as they baked.

Step 7

Arrange the cookies on a lightly oiled or parchment-lined baking sheet. Bake for 12 to 15 minutes, or until the bottoms are golden. Don’t overbake! Allow to cool thoroughly on racks or plates before serving.