Preheat oven to 350°
In a large mixing bowl, cream together the softened vegan butter and sugar with an electric mixer until it appears fluffy.
Add in the flour, salt, and vanilla. Continue mixing until well combined and the dough has formed.
Using a standard cookie scoop, scoop out 13 balls of dough and roll each into a ball using the palms of your hands. Place on a pan lined with parchment paper, evenly spaced.
With a ½ teaspoon, gently press a "thumbprint" into the center of each ball.
With the ½ teaspoon, scoop out a spoon full of the well stirred jam and place in the "thumbprint" area (I used a butter knife to help get the jam out) of each cookie.
Transfer the baking pan to the fridge for 15 minutes, then bake for 10 minutes in the oven.
Allow the cookies to cool completely. Once cooled, use a tea ball to garnish with a few sprinkles of powdered sugar. Enjoy!