Using a standing mixer, beat together vegan butter and sugar for a few minutes, until pale, light and fluffy.

Add aquafaba and vanilla, and gently, slowly mix in flour. Resist the urge to overbeat. Once everything comes together, boom, you’re done.

Wrap dough well. Chill in the refrigerator for two hours or up to two days.

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment. Or you may lightly oil it.

Pinch off a walnut-sized piece of dough. Roll into a ball. Place balls 2 inches apart.

Create a small well at the center of each cookie. They may be called thumbprint cookies, but I bet Minnie’s is the only thumb that was small enough for the job. I use my pinkie finger, or sometimes, the well-washed cap end of a felt-tip pen.

With patience, add just a dab of jam, enough to fill the indentation, but no more. This is one instance in which being overgenerous does not end well, resulting in sloppy-looking product.

I suppose you could use other fruit jams, but raspberry and apricot were Minnie’s choice and come on, I can only play around with tradition so much.

Bake cookies for 10 to 12 minutes. Cookies will still be pale and will emerge soft from the oven, but quickly firm up as they cool.

Once they are good and cool, transfer cookies to a tin or other airtight container. Keep refrigerated until ready to eat. They can also be frozen. Let them thaw and come back to room temperature before serving. Dust with powdered sugar if you want.