Cream the shortening with the sugar until light and fluffy, about 3- 5 minutes.

Add the vanilla extract then stop the mixer and scrape the sides of the bowl

Add the aquafaba and mix well

Next sift together the flour baking powder and salt and add it all at once to the creamed mixture. Mix just until it is all combined.

Wrap this dough disc in plastic wrap and chill for at least 2 hours or overnight before using or you can store it for up to 1 week wrapped in plastic wrap in the refrigerator, or in the freezer for 2 months.

You must re work this dough to a pliable consistency after it has been chilled. Do not skip this step.

Knead it with some flour if necessary until it is no longer a crumbly mass, but a soft pliable dough

Roll out the dough to ½" thick rectangle and transfer to a sheet pan lined with parchment paper

Bake the entire dough rectangle in a preheated 350 °F oven for approximately 25 minutes or until golden brown.

I wanted to be sure the center was done so I turned the oven off and let it stay in for another 10 minutes

Transfer careful to a cooling rack to cool

Then spread with the peanut butter filling, recipe as follows:

Cream the peanut butter with the butter to smooth

Add the sifted vegan confectioners sugar and a pinch of salt

Spread over the COOLED cookie as shown int he video then cut out rounds 1¾" in diameter

Freeze the cookie cutouts for at least an hour preferably 2, then dip them in tempered chocolate