Healthy Cut-out Cookies

Ingredients

 * 1½ cups unbleached all-purpose flour
 * ¾ cup whole wheat flour
 * 1 tsp baking powder
 * ¼ tsp salt
 * ⅓ cup low-fat firm silken tofu
 * 1 large egg or equivalent egg substitute
 * 1 cup sugar
 * ⅓ 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.
 * 2) Set aside.
 * 3) In food processor, process tofu until smooth.
 * 4) Add egg, sugar, oil and vanilla; process until smooth, stopping once or twice to scrape down sides of work bowl.
 * 5) Add flour mixture and pulse on/off several times just until dough clumps together.
 * 6) Transfer to lightly floured surface and knead several times.
 * 7) Divide dough in half and press each piece into shape of a disk.
 * 8) Dust each with flour and wrap in plastic wrap.
 * 9) Refrigerate at least 2 hours or overnight.
 * 10) Preheat oven to 350°F.
 * 11) Line several baking sheets with parchment paper or coat with cooking spray.
 * 12) Working with 1 disk at a time, on lightly floured surface, roll out dough to ⅛ inch thickness.
 * 13) Using cookie cutter, cut out shapes.
 * 14) Place cookies about ½ inch apart on prepared baking sheets.
 * 15) Gather scraps, re-roll and cut.
 * 16) Bake cookies, one sheet at a time, until light golden around edges, 10 to 15 minutes.
 * 17) Transfer cookies to wire rack and cool completely (cookies will keep in airtight container for up to 1 week).
 * 18) Decorate with royal icing or no-egg icing.
 * 19) Let stand until icing has hardened, 30 to 45 minutes.

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