Servings: ~ 2 dozen

1 tbsp ground flaxseed 1 tbsp ground flaxseed
3 tbsp warm water 3 tbsp warm water
½ cup vegetable shortening (butter flavored if you have it) ½ cup vegetable shortening (butter flavored if you have it)
¾ cup sugar ¾ cup sugar
1 tbsp plant-based milk (sweetened or unsweetened, it doesn't matter) 1 tbsp plant-based milk (sweetened or unsweetened, it doesn't matter)
½ tsp vanilla extract ½ tsp vanilla extract
1¼ cups  all-purpose Flour 1¼ cups  all-purpose Flour
¼ tsp salt ¼ tsp salt
¼ tsp baking powder ¼ tsp baking powder
½ cup orange marmalade ½ cup orange marmalade
¼ cup flaked coconut ¼ cup flaked coconut
2 tbsp chopped pecans, roasted 2 tbsp chopped pecans, roasted

If your pecans are not already roasted, heat the oven to 350°F and bake raw pecans for 8 minutes, turning halfway through. Chop them into small pieces. If nuts are already roasted, skip right to the directions below and heat oven to 375°F instead.
Once nuts are done, increase oven temperature to 375°F.
Mix flaxseed and warm water and set aside.
Beat shortening, sugar, and milk in medium bowl at medium speed of electric mixer until well blended. Beat in flaxseed mixture and vanilla until blended.
Combine flour, salt, and baking powder. Mix into shortening mixture at low speed until just blended. Drop by level measuring tablespoonfuls 2 inches apart on a prepared baking sheet (silicone mat or parchment paper). Flatten slightly with the bottom of glass dusted with powder. Bake 8 to 10 minutes or until set. Cool 1 minute on a baking sheet and then remove cookies to rack to cool completely.
Place orange marmalade in a small microwave-safe bowl. Microwave on High 10 seconds. Spread ½ teaspoon marmalade on each cookie. Sprinkle with coconut and chopped pecans.

Modified from a Crisco recipe ➡️ www.crisco.com/recipes/buttery-marmalade-cookies-4941  Modified from a Crisco recipe ➡️ www.crisco.com/recipes/buttery-marmalade-cookies-4941