Instructions: 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 degrees. 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.

This recipe yields 32 cookies.

Comments: These whole wheat-enriched cookies will be best sellers at any bake sale. You can find interesting cookie cutters, such as kid-pleasing dinosaur shapes, in kitchen shops or craft stores.

Yield: 32 cookies

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.