Healthy Cut-out Cookies

Ingredients

 * 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

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

2. 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.

3. Preheat oven to 350°F. Line several baking sheets with parchment paper or coat with cooking spray.

4. 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.

5. 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.