Egg-Free Baking

For those of you who might be cursed with the high cholesterol gene (thanks, dad), enjoying baked goods can be difficult to achieve knowing they are loaded with ingredients such as butter and eggs. The butter problem, I have not yet solved -- thus far I am still searching for a substitute which is equal in taste and doesn't disrupt the consistency of things that are meant to be butter-based such as shortbread and crumb topping. If anyone has any suggestions, please share! However, as a substitute for eggs I recently discovered the most marvelous concoction.
Instead of using an egg, mix together 1 tablespoon of ground flaxseeds in 3 tablespoons of water until dissolved into a thick, slightly sticky mixture. Do this for each egg in the recipe (2 eggs = 2tbsp flax/6tbsp h2o). Make sure the seeds are ground, not whole. You will not notice the difference in the recipe, and your arteries (and the chickens) will thank you later.