Instructions: Sprinkle 1/4 cup flour onto work surface. Roll out chilled sugar cookie dough to 1/8-inch thick. Roll dough to an 11-inch circle; fit dough into a 10-inch or 10.5-inch springform pan. Bake 12 to 14 minutes at 375 degrees F. Cool.

Combine cranberries, 2/3 cup sugar, water, cornstarch and orange juice in saucepan; stir well. Bring to a boil, cook 1 minute, stirring constantly. Remove from heat; cool.

Drain tofu and wrap in paper towel and squeeze out excess water. In blender, mix tofu, vanilla, almond extract, and 1/3 cup sugar. Process until smooth. Spread over cooled cookie dough crust. Arrange cooled cranberry sauce over tofu filling. Chill.

Cookie crust may be baked ahead, but add filling no more than 4 hours before serving.

Yield: 16 servings.

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