Sugar cookies

In our family, sugar cookies are relegated to the Christmas season. It IS July and the heat index has been hovering round about 105 degrees. Now you are probably asking yourself, "what is she doing, baking Christmas cookies in this heat?" My friends, I was celebrating Christmas in July with my two stir crazed offspring. On went the oven. Down plunged the lever on the air conditioning unit. As we watched the Wiggles jiggle through their Yuletide DVD, we rolled, cut, sprinkled, and burned our fingers through several dozen of these tasty little bites. I made the dough the night before to allow for the ingredients to cool properly.

1/4 cup Nasoya Soft Tofu

2 T SO Delicious Unsweetened Coconut Milk

3/4 cup sugar

1/2 t almond extract

1 t vanilla

1/8-1/4 t salt (according to your taste)

1 t baking powder

2/3 cup Crisco Butter Flavor All-Vegetable Shortening

2 cups flour

Whip the tofu, coconut milk, sugar, almond and vanilla extracts together until smooth.

Mix salt and baking powder into the creamed mixture until even distributed.

Cut and stir in the flour until a stiff dough is formed.

Chill for several hours. The more chilled the dough is, the easier it is to handle when rolling it out and cutting it.

Roll out on floured surface and cut into desired shapes.

Bake at 375 for 8 minutes on un-greased cookie sheets.