Healthy Cut-Out Cookies

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Unbleached all-purpose flour
3/4 cup	46g / 1.6oz	Whole wheat flour
1 teaspoon	5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1/3 cup	78ml	Low-fat firm silken tofu
1 cup	198g / 7oz	Egg (large)
		= (or equivalent egg substitute)
1 cup	198g / 7oz	Sugar
1/3 cup	78ml	Vegetable oil
2 teaspoons	10ml	Vanilla extract
1		Royal Icing or No-Egg Icing - (see recipes)

Recipe Instructions

In medium bowl, combine both flours, baking powder and salt. Set aside.

In food processor, process tofu until smooth. Add egg, sugar, oil and vanilla; process until smooth, stopping once or twice to scrape down sides of work bowl. Add flour mixture and pulse on/off several times just until 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. Refrigerate at least 2 hours or overnight.

Preheat oven to 350 degrees. Line several baking sheets with parchment paper or 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, until light golden around edges, 10 to 15 minutes. Transfer cookies to wire rack and cool completely. (Cookies will keep in airtight container for up to 1 week.) Decorate with Royal Icing or No-Egg Icing. Let stand until icing has hardened, 30 to 45 minutes.

This recipe yields 32 cookies.

Per Cookie: 129 Cal; 2g Prot; 3g Total Fat (0 Sat. Fat); 25g Carb.; 6mg Chol; 26mg Sod.; 0g Fiber.

Source:
Vegetarian Times, September 2001

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