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Just Like Granny B's Sugar Cookies

What you need: 

1/2 cup margarine
1/2 cup sugar
3 tablespoons extra firm silken tofu (I use MoriNu), mashed or pureed
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt

What you do: 

1. Preheat oven to 350 degrees F. Cream margarine and sugar for about 5 minutes until fluffy. Add mashed tofu and vanilla. Mix well.
2. Sift the flour, baking powder and salt into the mixture.
3. You can either roll out the dough and use cookie cutters, or make cookie dough balls and flatten the dough with your hand onto an ungreased cookie sheet. You want the dough to be almost the thickness you want your cookie because these don't spread much.
4. Bake for around 10 minutes.
You might need to adjust the flour a bit if the dough feels too wet. These cookies aren't super sweet. If you like them that way, or if you aren't frosting them, you might want to add 2 more tablespoons sugar. These are really unhealthy, but super yummy and soft.'

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

These are great!  I didn't have silken tofu so I used 2 Tbsp. regular tofu and 1 Tbsp. water, pureed it really smooth in the food processor, and it worked fine.  I also refrigerated the dough for about 3 hours before rolling it out and cutting out the cookies.  It rolled and cut perfectly.

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better than any traditional sugar cookies i ever made

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This recipe makes how many cookies? One dozen? Two? I can't find that info in the recipe. Maybe it's there and I'm just missing it?

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Very good!  ;)b

I didn't have silken tofu on hand, but I had a banana that was getting soft, so I used 3 T of mashed banana instead. So, I think the banana made the batter wetter, which is why I kneaded in some more flour. They had the slightest banana flavor, which was actually pretty nice.

I made these pumpkin-shaped for Halloween. I bet some canned pumpkin could be used instead of the tofu or banana, so I may try that next.

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These are FANTASTIC. Perfectly soft and chewy and not too sweet, and they were deliciously easy to make. I used banana in place of tofu, and we all loved the result.

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Cookies came out great, I would double the ingredients though since it didn't make that many.

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These didn't come out great on the first go, but I'm going to give it another shot sometime.  I think it was the indian, not the arrow.  I had to use a lot more flour, maybe half a cup.  And we left them in too long--they were crunchy.  :(

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Just made these and they are so perfect! Really simple and they work great for cutout cookies. I had to use just a little more flour than the recipe called for when I rolling the cookies. They have a nice delicately sweet flavor, which is great since I put frosting on them. Overly sweet cookies just make me feel like I'm type two. Yay for Granny B's cookies!!!

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Um i'm going to make these but i don't know what kind of sugar i should use.http:

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I made this. This was good :) I like that it can be altered to make ginger-snaps and sinckerdoodles (as I read in some comments). I had to add like 1 cup of flour extra though because it was soooo sticky. Was a bit chewy... But very good.

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