Preparation:
Drain tofu well to remove excess moisture. Cream the margarine and tofu together until smooth and creamy. Sift together remaining ingredients; work into creamed mixture with pastry cutter or wooden spoon. Mold into a ball; wrap in plastic wrap and chill several hours.COOKIES: Roll about 1/8' thick; cut into 2 1/2" squares. Place a teaspoonful of tart jam or preserves in the center of each square. Fold corners to center to enclose filling. Bake 15 minutes in a 425° oven of until lightly browned. Cool. Sprinkle with confectioners' sugar. Almost like mini "poptarts" and nutritious enough to serve for breakf | 