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Holiday Cutout Cookies

Cook Time

12 minutes

Servings

44

Publish Date: December 19, 2010

Whisk all-purpose flour, whole wheat flour, baking powder and salt in a medium bowl.

Puree tofu in a food processor. Add egg, fructose, oil, butter and vanilla; process until smooth, stopping once or twice to scrape down the sides. Add the dry ingredients and pulse several times just until dough clumps together.

Transfer the dough to a lightly floured surface and knead several times. Divide in half and press each piece into a disk. Dust disks with flour and wrap in plastic wrap. Refrigerate for at least 2 hours or overnight.

Preheat oven to 350° F. Line several baking sheets with parchment paper or coat with cooking spray. Working with one piece at a time, on a lightly floured surface, roll the dough slightly less than 1/4-inch thick. Cut out shapes with a cookie cutter. Gather scraps and re-roll. Place cookies about 1/2-inch apart on the prepared baking sheets.

For the topping, combine fructose and cinnamon in a small bowl. Brush cookies with egg white and sprinkle on cinnamon blend.

Bake cookies, one sheet at a time for 12 minutes or until cookies are light golden around the edges. Transfer cookies to a wire rack and let cool completely.

Makes 44 servings. Serving size 1.0 cookie.

Find more healthy recipes in our Recipe Archive.

†Ratings based on results of the 2013 ConsumerLab.com Vitamin and Supplement Users Survey. More information at www.consumerlab.com/survey2013.

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