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Ingredientes
- 1 1/2 c. unbleached all-purpose flour
- 3/4 c. whole wheat flour
- 1 tsp baking pwdr
- 1/4 tsp salt
- 1/3 c. low-fat hard silken tofu
- 1 lrg egg (or possibly equivalent egg substitute)
- 1 c. sugar
- 1/3 c. vegetable oil
- 2 tsp vanilla extract
- 1 x batch Royal Icing or possibly No-Egg Icing (see recipes)
Direcciones
- In medium bowl, combine both flours, baking pwdr and salt. Set aside.
- In food processor, process tofu till smooth. Add in egg, sugar, oil and vanilla; process till smooth, stopping once or possibly twice to scrape down sides of work bowl. Add in flour mix and pulse on/off several times just till dough clumps together. Transfer to lightly floured surface and knead several times. Divide dough in half and press each piece into shape of a disk. Dust each with flour and wrap in plastic wrap. Chill at least 2 hrs or possibly overnight.
- Preheat oven to 350 degrees. Line several baking sheets with parchment paper or possibly coat with cooking spray.
- Working with 1 disk at a time, on lightly floured surface, roll out dough to 1/8-inch thickness. Using cookie cutter, cut out shapes. Place cookies about 1/2-inch apart on prepared baking sheets. Gather scraps, re-roll and cut.
- Bake cookies, one sheet at a time, till light golden brown around edges, 10 to 15 min. Transfer cookies to wire rack and cold completely. (Cookies will keep in airtight container for up to 1 week.) Decorate with Royal Icing or possibly No-Egg Icing. Let stand till icing has hardened, 30 to 45 min.
- This recipe yields 32 cookies.
- Comments: These whole wheat-enriched cookies will be best sellers at any bake sale. You can find interesting cookie cutters, such as kid-pleasing dinosaur shapes, in kitchen shops or possibly craft stores.
- Yield: 32 cookies
