2 cups Flour
2 cups Sugar
2 teaspoons Baking Powder
1/4 teaspoon Salt
2 teaspoon Vanilla
1/2 cup egg substitute or egg whites
Combine all ingredients with a spoon. The dough should be very stiff and hard to stir. If it's not, add equal parts sugar and flour by the tablespoon until it is.
Then scoop them onto a parchment paper lined baking sheet by the spoonful. Or wrap in plastic and rest for 10 minutes and then roll out between 2 sheets of wax or parchment paper to cut into cookie-cutter shapes.
Bake at 375 for 10 to 12 minutes.
A Vegan variation of this recipe is to substitute a 15 oz can of pure pumpkin instead of the egg. This is wetter, so it has to be scooped out by the spoonful. Increase cooking time to 15 minutes.