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Cookies CookbookHoliday

10 Healthier Holiday Treats

Yvonne's

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This classic cookie gets a healthy makeover with no butter, less sugar and whole wheat flour.

4 oz bittersweet chocolate, coarsely chopped ¹⁄₂ cup canola oil ¹⁄₂ cup granulated sugar 2 tsp vanilla extract 1 egg 2 egg whites 1 cupall-purposeflour

¹⁄₂ cupwholewheatflour ¹⁄₈ tsp salt ¹⁄₂ tsp baking powder ¹⁄₂ cup confectioners sugar

In a microwave-safe bowl, microwave chocolate on high for 20 seconds, stir, and continue to microwave at 10-second intervals until melted.

In a large bowl, mix chocolate, oil, granulated sugar and vanilla. Stir in egg and egg whites. In another bowl, combine flours, salt and baking powder. Add flour mixture to chocolate mixture and stir until combined. Cover; refrigerate for at least 3 hours or overnight.

Preheat oven to 350°. Lightly coat baking sheets with cooking spray.

Roll dough into ³⁄₄-inch balls. Place confectioners sugar in a shallow bowl. Roll balls of dough in sugar to coat. Place about 2 inches apart on baking sheets. Bake for 10 to 12 minutes, or until springy to the touch. Immediately transfer to a wire rack to cool.

Yield: 48 cookies

Nutrition Facts (per cookie)Calories: 61; Fat: 4g; Saturated Fat: 0; Cholesterol: 4mg; Sodium: 14mg; Carbohydrates: 8g; Fiber: 0; Protein: 0

Chocolate Crinkles

4 egg whites ¹⁄₂ cup granulated sugar ¹⁄₂ cup confectioners sugar Food coloring, optional

Preheat oven to 200°.

With a mixer on high speed, beat egg whites until frothy. Mix in sugars until stiff peaks start to form. Do not overmix.

Tint with food coloring if desired and stir gently.

Using 2 spoons, drop mounds of meringue onto a baking sheet. Bake in oven for 2 hours. Turn off oven, but do not remove cookies. Leave in oven for at least 2 hours, or overnight (do not open oven door). Store in an airtight container.

Yield: 24 cookies

Nutrition Facts (per cookie)Calories: 29; Fat: 0; Saturated Fat: 0; Cholesterol: 0; Sodium: 9mg; Carbohydrates: 7g; Fiber: 0; Protein: 1g

Dress up your holiday dessert tray with these festive fat-free cookies. These sweet treats are gluten free, too.

Meringues

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Nutrition Facts (per cookie)Calories: 131; Fat: 7g; Saturated Fat: 3g; Cholesterol: 8mg; Sodium: 95mg; Carbohydrates: 12g; Fiber: 0; Protein: 3g

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Peanut butter and dark chocolate are perfect together in these classic cookies that won’t fill you with holiday guilt.

²⁄₃ cup (1 stick plus 2 Tbsp) reduced-calorie, trans fat free margarine ³⁄₄ cup peanut butter ¹⁄₂ cup dark brown sugar 1 egg 2 tsp vanilla extract ³⁄₄ cupall-purposeflour ¹⁄₂ cupwholewheatflour 1 tsp baking soda ¹⁄₄ tsp salt 1 Tbsp granulated sugar24 dark chocolate Hershey’s Kisses®

Preheat oven to 375°.

In a large bowl, mix all ingredients together except granulated sugar and chocolate Kisses. Cover with plastic wrap and refrigerate for at least 2 hours. Roll dough into 24 one-inch balls.

Lightly coat baking sheets with nonstick cooking spray. Place dough balls onto baking sheets. Sprinkle with granulated sugar.

Bake for about 10 minutes, or until golden brown around the edges. Remove from oven. Immediately press a chocolate Kiss into the middle of each cookie. Remove from baking sheet with a spatula and let cool on a wire rack.

Yield: 24 cookies

Peanut Butter Blossoms

Cranberry Almond BiscottiThese easy biscotti make a pretty and delicious holiday gift. They keep stored in an airtight container for up to one month.

³⁄₄ cupwholewheatflour

½ cupall-purposeflour

¹⁄₃ cup sugar

1 tsp baking powder

¼ tsp salt

½ cup chopped almonds

½ cup dried cranberries

1 egg

2 egg whites

1 tsp almond or vanilla extract

Preheat oven to 350°. Coat a baking sheet with nonstick cooking spray.

In a medium bowl, combine flours, sugar, baking powder and salt. Stir in almonds and cranberries. Set aside. In a small bowl, whisk together egg, egg whites and almond extract. Add to flour mixture and stir.

On a generously floured surface, with floured hands, pat dough into a loaf about 1 inch thick and 2¹⁄₂ inches wide. Transfer loaf to baking sheet. Bake until risen and firm, about 20 to 25 minutes. Cool completely on baking sheet. Reduce oven temperature to 300°.

With a serrated knife, cut loaf diagonally into ¹⁄₄-inch-thick slices. Arrange slices in a single layer on baking sheet. Bake, turning once, until dried and slightly golden, 25 to 30 minutes. Cool completely.

Yield: 24 biscotti

Nutrition Facts (per cookie)Calories: 57; Fat: 2g; Saturated Fat: 0; Cholesterol: 8mg; Sodium: 48mg; Carbohydrates: 10g; Fiber: 1g; Protein: 2g

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Pecan Lace Cookies

Delicate and light, these yummy pecan lace cookies are a sweet addition to any holiday cookie tray.

1 cup pecans

2 Tbsp trans fat free margarine, softened

1 cup light brown sugar

1 large egg

1 tsp vanilla extract

¼cupwholewheatflour

½ tsp baking powder

¹⁄₈ tsp salt

Preheat oven to 350°. Line baking sheets with parchment paper and lightly coat parchment paper with nonstick cooking spray.

In a food processor, finely chop pecans. In a bowl, with a mixer on low speed, beat margarine and brown sugar until well blended. Beat in egg and vanilla. Add flour, baking powder and salt; beat until blended. Stir in pecans.

Spoon batter by teaspoonfuls onto prepared baking sheets, spacing about 3 inches apart. Bake for 12 to 14 minutes. Let cookies cool on baking sheets for 5 minutes, or until firm. With a spatula, transfer cookies to a wire rack to cool completely.

Store in an airtight container, between sheets of wax paper, up to 1 week.

Yield: 36 cookies

Nutrition Facts (per cookie) Calories: 45; Fat: 3g; Saturated Fat: 0; Cholesterol: 5mg; Sodium: 23mg; Carbohydrates: 5g; Fiber: 0; Protein: 0

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Chopped pretzels give this sweet and salty truffle a yummy crunch. Keep them frozen until just before serving.

¹⁄₂ cup natural peanut butter

¹⁄₄cupfinelychoppedpretzels

¹⁄₂ cup dark chocolate chips

Line a baking sheet with wax paper.

In a small bowl, combine the peanut butter and pretzels. Chill in the freezer until firm, about 15 minutes.

Roll the mixture into 20 balls (about 1 teaspoon each). Place on the baking sheet and freeze for at least 2 hours, or until very firm.

In a microwave-safe bowl, melt the chocolate in the microwave for 30 seconds. Stir and continue to microwave for 20-second intervals until chocolate is melted.

Roll the peanut butter balls in the melted chocolate and place back on baking sheet. Freeze until the chocolate is set, about 30 minutes. Keep frozen until serving. Truffles can be stored in an airtight container, frozen, for up to 2 weeks.

Yield: 20 truffles

NutritionFacts(pertruffle)Calories: 81; Fat: 5g; Saturated Fat: 2g; Cholesterol: 0; Sodium: 50mg; Carbohydrates: 7g; Fiber: 1g; Protein: 2g

Peanut Butter Truffles

Peanut Butter Truffles

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Santa Hat BrowniesHere’s a healthy holiday treat that will bring a smile to your face. Your guests will love this adorable, easy dessert.

½cupall-purposeflour ½cupwholewheatflour 1 tsp baking powder ¹⁄₈ tsp salt ½ cup unsweetened cocoa powder ¼ cup dark chocolate chips 1 large egg 1 large egg white

Preheat oven to 350°. Lightly coat 2 mini-muffin pans with nonstick cooking spray.

In a small bowl, combine flours, baking powder, salt, cocoa and chocolate chips.

In a large bowl, combine remaining ingredients except the whipped topping and the strawberries, and stir until well blended. Add the flour mixture and stir until just blended. Pour batter into muffin pans and bake for 15 minutes, or until a toothpick inserted in the center of a brownie comes out clean. Cool completely on a wire rack.

On a cutting board, with a sharp knife, cut the stem sides of the strawberries so they are flat.

Remove brownies from muffin pans and arrange them on a flat surface. With a spoon, spread a rim of whipped topping around the top of each brownie. On each brownie, place a strawberry, flat side down, on top of whipped topping. Drop a small dollop of whipped topping on the pointy tip of each strawberry.

Yield: 32 servings

Nutrition Facts (per brownie)Calories: 69; Fat: 2g; Saturated Fat: 0; Cholesterol: 6mg; Sodium: 16mg; Carbohydrates: 11g; Fiber: 0; Protein: 2g

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1 tsp vanilla extract 1 cup low-fat vanilla yogurt ¼ cup dark brown sugar ³⁄₄ cup granulated sugar 1 Tbsp canola oil ½ cup light whipped topping32 strawberries

Spice CookiesThis low-calorie cookie is a healthy holiday treat that’s delicious any time of year.

1 cup all-purpose flour 1 cup whole wheat flour 2 tsp ground ginger1½ tsp baking soda ½ tsp ground cinnamon ¼ tsp salt ¼ tsp ground nutmeg ¼ tsp black pepper ¹⁄₈ tsp ground cloves ¾ cup trans fat free margarine ½ cup packed light brown sugar 1 large egg ½ cup applesauce 1 tsp vanilla extract ¼ cup granulated sugar

Heat oven to 350°. In a medium bowl, whisk together the flours, ginger, baking soda, cinnamon, salt, nutmeg, black pepper and cloves.

Beat the margarine and brown sugar on medium-high speed until fluffy, for about 2 to 3 minutes. Reduce speed to low and beat in the egg, apple-sauce and vanilla. Add the flour mixture, mixing just until combined.

Place the granulated sugar on a plate. Roll the dough into balls by heaping teaspoonfuls. Roll the balls in the sugar to coat. Place on parchment-lined baking sheets 2 inches apart. Using a glass, press the balls to a ³⁄₈-inch thickness and sprinkle with more granulated sugar.

Bake, rotating the sheets halfway through baking, until edges are firm, 10 to 12 minutes. Transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.

Yield: 42 cookies

Nutrition Facts (per cookie)Calories: 55; Fat: 2g; Saturated Fat: 0; Cholesterol: 4mg; Sodium: 20mg; Carbohydrates: 8g; Fiber: 0; Protein: 1g

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Lemon Yogurt CookiesA touch of lemon yogurt makes these sugar cookies moist without adding extra fat. Lemony, light and sweet, they’re so low fat, you can have two.

1½ cups all-purpose flour 1 cup whole wheat flour ½ tsp baking soda 1 tsp baking powder 1 tsp salt 1½ cups granulated sugar ½ cup low-fat lemon yogurt 1 large egg, lightly beaten 2 egg whites, lightly beaten ¹⁄₃ cup canola oil ½ tsp finely grated lemon zest 1 tsp fresh lemon juice

Preheat oven to 375°. Line baking sheets with parchment paper.

In a medium bowl, combine flours, baking soda, baking powder and salt; set aside. In a large bowl, combine sugar, yogurt, egg, egg whites, oil, lemon zest and lemon juice and stir until well blended. Add dry ingredients and stir until combined.

Drop by teaspoonfuls, 2 inches apart, on prepared baking sheets. Bake for 9 to 12 minutes, or until edges are slightly brown. Cool on bakiing sheets for 1 minute; transfer to a wire rack to cool completely.

Yield: 48 cookies

Nutrition Facts (per cookie)Calories: 65; Fat: 2g; Saturated Fat: 0; Cholesterol: 5mg; Sodium: 76mg; Carbohydrates: 11g; Fiber: 0; Protein: 1g

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Chocolate Almond ChewsThese chewy cookies get a double chocolate dose with cocoa powder and unsweetened chocolate. They're low fat, too.

1 cup all-purpose flour ¹⁄₂ cup whole wheat flour 3 Tbsp unsweetened cocoa powder ¹⁄₂ tsp baking soda ¹⁄₂ tsp salt 6 large egg whites ³⁄₄ cup granulated sugar1¹⁄₂ cups packed dark brown sugar 1 Tbsp vanilla extract 3 oz unsweetened chocolate, chopped and melted ¹⁄₃ cup almonds, finely chopped

Preheat oven to 350°. Line large baking sheets with parchment paper.

In a medium bowl, combine flours, cocoa, baking soda and salt. In a large bowl, with a mixer on high speed, beat egg whites until foamy, about 1 minute. Gradually beat granulated sugar into egg whites. Scrape down the sides of the bowl and beat in brown sugar until smooth, about 3 minutes. Beat in vanilla and melted chocolate.

Stir in the flour mixture with a wooden spoon until just incorporated. Add almonds and stir to combine.

Drop batter by tablespoonfuls onto prepared baking sheets, 1¹⁄₂ inches apart. Bake until flat with slightly cracked tops, 10 to 12 minutes. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Yield: 45 cookies

Nutrition Facts (per cookie)Calories: 72; Fat: 1g; Saturated Fat: 1g; Cholesterol: 0; Sodium: 51mg; Carbohydrates: 14g; Fiber: 1g; Protein: 1g

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We hope 2014 brings you an abundance of

Good Health & Good Cookies!

This cookbook was created especially for you by

Your Friends at Baldwin Publishing, Inc.