Wonderful Sour Cream Cookies

11 tablespoons margarine
1 1/3 cups sugar
1 egg
¼ cup soft tofu
1 teaspoon vanilla extract
1/8 teaspoon almond extract
2/3 cup reduced-fat dairy sour cream
¾ teaspoon baking soda
2 cups all-purpose flour
2/3 cup soy flour

Vanilla Icing:
1 1/3 cups sifted powdered sugar
2 tablespoons vanilla soy milk
¾ teaspoon vanilla extract
¼ teaspoon almond extract

Cream margarine and sugar
at medium speed until light, about 3 minutes. Add the egg, tofu and
extracts; mix well. In a small bowl, stir together the sour cream
and baking soda. Sift the flours together and add to the butter mixture
alternately with sour cream mixture, beginning and ending with the
flour. Do not over mix.

Drop by tablespoon onto
lightly greased baking sheet, spacing about an inch apart. Bake at
325 degrees about 10 to 12 minutes or until lightly browned around
the edges. Cool slightly and remove from baking sheet and place on
wire rack.

Vanilla Icing:
In small bowl, stir together the powdered sugar, soy milk, vanilla
and almond extracts until smooth. Divide icing and with food coloring
prepare various colors. Brush warm cookies with the icing; let cool
until icing has set. Makes about 4 dozen cookies.

Adapted from Soyfoods
Council Recipe