Ingredients:

• ½ cup Superior Silken Tube Tofu (260g)
• 1 cup sugar
• 2/3 cup margarine softened
• 2 tsp vanilla extract
• 2 tsp lemon extract
• 3 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp red food coloring

Beat sugar and margarine or butter in a large bowl with mixer at medium speed until creamy. Beat in egg substitute, vanilla and almond extracts. Mix flour and baking powder; stir into margarine mixture.
Divide dough in half; tint one half with red food colouring. Wrap each half and refrigerate at least 2 hours.
Divide each half into 32 pieces. Roll each piece into a 5-inch rope. Twist 1 red and 1 white rope together and bend 1 end to form candy cane shape. Place on ungreased baking sheets.
Bake in preheated 350F oven for 8 to 10 minutes or just until set and lightly golden. Remove from sheets; cool on wire racks. Store in air-tight container. Makes 32 cookies.