These whole wheat-enriched cookies will be best sellers at any bake sale. You can find interesting cookie cutters, such as our kid-pleasing dinosaur shapes, in kitchen shops or craft stores.
- 1 1/2 cups unbleached all-purpose flour
- 3/4 cup whole wheat flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/3 cup low-fat firm silken tofu
- 1 large egg or equivalent egg substitute
- 1 cup sugar
- 1/3 cup vegetable oil
- 2 tsp. vanilla extract
- 1 batch Royal Icing or No-Egg Icing
- 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°F. 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.
- Serving Size: 32 Cookies
- Calories: 129
- Carbohydrate Content: 25 g
- Cholesterol Content: 6 mg
- Fat Content: 3 g
- Protein Content: 2 g
- Sodium Content: 26 mg