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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?

Oh, also, the reason people have such different experiences with how much flour they need is because flour settles, so it needs to be measured by weight in order to get an accurate idea of how much you will need. I usually measure all of my flour by weight when I make a recipe and then write it down on my cards. I neglected to do so tonight, unfortunately!

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These had a bit too much salt for my liking(I could taste the salt in them and I prefer that salt be very faint). Otherwise they were very yummy! I added 3tbsp more sugar than was called for, as I was not icing them. Most of the sugar I used was turbinado(almost the full 1/2 cup), and I used white flour(because cookies are a treat, after all..moderation is the key).

These are going to make great cookies to leave for santa(IE my husband) and I plan to make more in the morning to share with family! Thanks for the recipe :)

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We absolutely LOVE these cookies!!! I make these cookies all the time for my son and I.....Thanks so much!  :)

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Katica,

I'm sorry you had problems! This dough is more sticky than your traditional sugar cookie recipe. Also, humidity levels vary in different areas which can change the consistency of your dough. I would suggest adding more flour to the dough until it is easy enough to work with.

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Anonymous

wow these were delicious thanks!!! very soft and just the right amount of sweet

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I made these, and they're delicious, but I had some issues with the dough and was wondering if anyone had any advice for me. When I first made the dough, I tried rolling it out, but it was too sticky to roll out even though I had floured my table and rolling pin liberally. So I wrapped the dough in plastic wrap and popped it in the fridge for half an hour, and then it was easier to roll out to cut out one batch of cookies, but then when I kneaded it and rolled it out again for the next batch, it cracked apart and wouldn't hold a shape. So for my last batch of cookies, I had to roll the dough into little balls and squish them down with a cookie stamp, since rolling them flat and using cookie cutters wasn't working out so well anymore. What did I do wrong here?

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fauna, how'd you make the icing for the cookies? i can never find a decent icing and i'm waiting to make these til i get a good recipe.

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hello again! this time i added a bag of organic choco chips, they were awesome!!!  that was impulsive, oh and i didnt have silken tofu but i did have unsweetened applesauce and used 3 heaping tbsp of that.

making them again right now! its been a cookie weekend :D

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I did add more flour, probly 1/4 C.  and 3 or 4 tbsp of organic sugar (most ingredients were)  and also cinnamon  & ground ginger. they turned out very brown, but still fluffy. i rolled half of them in cinn/sugar mix, they were excellent!

Thanks so much, very easy and convenient! :D

ps i did all creaming by hand, the tofu had just little specks left, but they looked kinda cool for texture or something.

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I used this recipe for a gift that I am giving someone at work.  I was given a ton of fresh lavender, which I dried and then removed the buds.  With that I made lavender vanilla sugar (by adding 1 TBSP dried lavender into a food processor with 1 cup sugar and blending until incorporated.  I thn stored it in jars with a vanilla bean pod) and they turned out great.  I put soymilk on the tops and added more lavender sugar for additional sweetness.  Great basic recipe to modify as needed.

The cookies turned out fluffy and soft.  Loved them.  I will be making this recipe for myself in the future.

Thanks,
Jeanette

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