Healthy Cut-out Cookies

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  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.