HEALTHIER HOLIDAY COOKIE RECIPES

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1 HEALTHIER HOLIDAY COOKIE RECIPES We ve gathered a collection of our favorite holiday cookie recipes. We suggest always using organic ingredients whenever possible. Enjoy! Dried Fruit Cookies Servings: 5 dozen small cookies 1/2 pound dried figs 1/4 pound raisins 2 ounces candied cherries, coarsely chopped 2 ounces dried apricots, coarsely chopped 1 tablespoon honey 2 tablespoons dry sherry 1 tablespoon freshly squeezed lemon juice 6 ounces chopped pecans Kosher salt 1/2 pound (2 sticks) unsalted butter, at room temperature 1/2 teaspoon ground cloves 1/2 cup superfine sugar 1/3 cup light brown sugar, firmly packed 1 extra-large egg 2 2/3 cups all-purpose flour 1. Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature. 2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't overmix! Add the fruits and nuts, including any liquid in the bowl. 3. Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm. 4. Preheat the oven to 350 degrees. 5. With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden. Ina Garten recipe, 2008 Apple-Oatmeal Cookies These wholesome cinnamon-sugar crusted apple-oatmeal cookies without a gram of saturated fat make snack time enjoyable for everybody.

2 About 3 dozen cookies Active Time: 30 minutes Total Time: 45 minutes 1 cup old-fashioned oats 1/2 cup chopped pecans, or walnuts 1 cup whole-wheat pastry flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 teaspoon ground cinnamon, divided 1/8 teaspoon ground nutmeg 2 large egg whites, or 4 teaspoons dried egg whites, reconstituted according to package directions 1/2 cup coarsely shredded peeled apple (about 1 small apple) 1/2 cup packed light brown sugar 1/4 cup apple butter (or apple sauce) 4 tablespoons granulated sugar, divided 2 tablespoons cooking oil 1/2 teaspoon vanilla extract 1/2 cup diced dried apples 1. Preheat oven to 375 F. 2. Spread oats and nuts on a baking sheet. Bake until fragrant and golden, 5 to 8 minutes; set aside. Coat 2 baking sheets with cooking spray. 3. Whisk flour, baking soda, baking powder, salt, 1/4 teaspoon cinnamon and nutmeg in a medium bowl. 4. Combine egg whites, shredded apple, brown sugar, apple butter, 3 tablespoons granulated sugar, oil and vanilla in a large bowl; stir until blended. 5. Add the dry ingredients and stir until just moistened. Stir in dried apples and reserved oats and nuts. 6. Drop the dough by level tablespoonfuls, about 2 inches apart, onto the prepared baking sheets. 7. Combine the remaining 1 tablespoon granulated sugar and 1/4 teaspoon cinnamon in a small bowl. 8. Coat the bottom of a glass with cooking spray. Dip the glass into the cinnamon sugar and flatten cookies with it, dipping the glass into the cinnamon sugar for each. 9. Bake the cookies, one sheet at a time, until lightly browned, 10 to 12 minutes. 10. Cool for 2 minutes on the baking sheets, then transfer to wire racks to cool completely. Based on a recipe From EatingWell: October 1998 Ginger Crinkle Cookies These delicious cookies stay fresh up to 5 days in an airtight container. 34 cookies Active Time: 10 minutes Total Time: 1 hour 2/3 cup canola oil

3 1 1/2 cups turbinado sugar, divided 1 large egg 4 tablespoons molasses 2 cups sifted whole-wheat pastry flour 2 teaspoons baking soda 1 1/4 teaspoons ground cinnamon 1 1/4 teaspoons ground ginger 1/4 teaspoon sea salt 1. Preheat oven to 350 F. 2. Mix oil and 1 cup sugar in a large bowl until combined. Beat in egg until combined. 3. Stir in molasses until evenly incorporated. Sift flour, baking soda, cinnamon, ginger and salt over the wet ingredients and stir until just combined. Put the remaining 1/2 cup sugar in a small bowl. 4. Roll the dough into 1-inch balls and roll each ball in the sugar before placing 2 inches apart on an ungreased baking sheet. Do not flatten. 5. Bake the cookies until set, but still soft when gently touched, 10 to 12 minutes. Transfer to a wire rack to cool. From EatingWell: November/December 2007 Almond & Honey Thumbprint Cookies This thumbprint cookie uses honey as the only sweetener and tender ground almonds to replace much of the butter found in similar cookies. Just a touch of butter mixed with honey in the filling gives it a rich flavor without too much saturated fat. These cookies can be made ahead and stored in a single layer in an airtight container for up to 2 days. About 3 1/2 dozen cookies Active Time: 40 minutes Total Time: 2 1/2 hours 1 cup whole almonds, toasted (see Tip) 1 1/4 cups whole-wheat pastry flour 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 2/3 cup plus 1/4 cup honey, divided 1/3 cup cooking oil (Canola, Grape Seed, etc) 4 tablespoons unsalted butter, at room temperature, divided 1 large egg (try our local Mamushi Nature Farm eggs!) 1 teaspoon vanilla extract 3 tablespoons toasted sliced almonds, (see Tip) for garnish 1. Process whole almonds in a food processor or blender until finely ground (you will have about 1 1/4 cups ground).

4 2. Transfer to a large bowl and add whole-wheat flour, all-purpose flour, baking powder and salt; stir until just combined. 3. Beat 2/3 cup honey, oil and 3 tablespoons butter in a mixing bowl with an electric mixer on medium speed until well combined. 4. Add egg and vanilla and beat until blended. 5. Add the wet ingredients to the dry ingredients; stir to combine. 6. Refrigerate the dough for 1 hour. 7. Preheat oven to 350 F. Coat 2 baking sheets with cooking spray or line with parchment paper or nonstick baking mats. 8. Roll tablespoons of dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart. Press the tip of your index finger in the center of each cookie to make an indentation. 9. Bake the cookies, in batches, until set and barely golden on the bottom, 13 to 15 minutes. Transfer to a wire rack; let cool for 30 minutes. 10. Combine the remaining 1/4 cup honey and 1 tablespoon butter in a small bowl until creamy. Use about 1/4 teaspoon to fill each cookie and top with 2 sliced almonds, if desired. Tip: To toast whole almonds, spread on a baking sheet and bake at 350 F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Based on a recipe From Eating Well: March/April 2009 Orange Spice Molasses Cookies These spiced molasses cookies have added applesauce to help keep the cookies moist and whole-wheat flour and oats to incorporate whole grains. They can be made ahead of time and stored in an airtight container for up to 3 days or frozen for up to 3 months. Rolling Sugar 1/2 cup granulated sugar 1 tablespoon freshly grated orange zest Cookie Dough 1 1/2 cups rolled oats 5 tablespoons unsalted butter, softened 1/3 cup granulated sugar 1/3 cup packed dark brown sugar 2 tablespoons freshly grated orange zest 1/2 cup light or dark molasses 7 tablespoons unsweetened applesauce 1 large egg yolk 1 teaspoon vanilla extract 1 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons ground ginger 1/2 teaspoon ground cloves 1/4 teaspoon ground allspice

5 1/4 teaspoon freshly ground pepper 1/4 teaspoon salt 2 1/4 cups whole-wheat flour 1. Preheat oven to 375 F. Coat a large baking sheet with cooking spray or line with parchment paper or a nonstick baking mat. 2. To prepare the rolling sugar: Pulse 1/2 cup granulated sugar and 1 tablespoon orange zest in a food processor until well combined. Place in a shallow dish and set aside. 3. To prepare cookie dough: Grind oats in a blender until they look like a fine powder, 1 to 2 minutes, scraping the sides as needed. 4. Beat butter and 1/3 cup granulated sugar in a large bowl with an electric mixer on medium-high speed for 5 minutes. Add brown sugar and 2 tablespoons orange zest and beat another 2 minutes. Add molasses, applesauce, egg yolk, vanilla, baking soda, cinnamon, ginger, cloves, allspice, pepper and salt; beat on medium-high until incorporated, about 30 seconds, scraping down the bowl and beaters as needed. 5. Turn the mixer to medium and slowly add the ground oats. Scrape down the bowl; with the mixer on medium, slowly add whole-wheat flour. (The dough will be moderately sticky.) 6. Using a slightly rounded tablespoon of dough, roll into balls, then roll in the rolling sugar to coat. (If necessary, wet your fingers to help roll without sticking.) The zest will make the mixture slightly wet and it will clump; lightly brush off the excess so that just a thin coat is on the cookie. Place cookies about 1 inch apart on the prepared baking sheet. 7. Bake the cookies in batches until the edges are set and the tops are cracked, but the centers are still soft and puffy, about 10 minutes. 8. Let the cookies cool on the baking sheet for 8 minutes. Serve warm or cool on a wire rack. From Eating Well: November/December 2009 Fig & Flax Thumbprint Cookies The ground flax adds a nutty flavor and the brown sugar caramelizes on the outside of these thumbprint cookies. Fig preserves make this cookie special; other fruit preserves could be used as well. These can be made ahead of time and stored in an airtight container for up to 5 days. Or bake with no preserves and reduce baking time to 12 to 14 minutes; freeze the unfilled cookies for up to 3 months. Defrost at room temperature before filling with preserves. 1/2 cup unsalted butter, at room temperature 1/2 cup packed dark brown sugar, divided 1 large egg, separated 1 teaspoon vanilla extract 1/2 cup whole-wheat flour 1/2 cup all-purpose flour 2 tablespoons plus 1/4 cup ground flaxseeds (see Note), divided 1/4 teaspoon cream of tartar 1/4 teaspoon ground cinnamon

6 1/4 teaspoon ground nutmeg 1/8 teaspoon salt 1/2 cup fig preserves 1. Preheat oven to 350 F. Line a large baking sheet with parchment paper or a nonstick baking mat. 2. Beat butter and 1/4 cup brown sugar in a medium bowl with an electric mixer on medium-high speed until creamy. Add egg yolk and vanilla and beat until combined. Whisk whole-wheat flour, all-purpose flour, 2 tablespoons ground flaxseeds, cream of tartar, cinnamon, nutmeg and salt in another bowl. Slowly add the flour mixture to the batter and beat on low until just combined, scraping down the sides as needed. 3. Place the egg white in a small bowl. Combine the remaining 1/4 cup each brown sugar and ground flaxseeds in a shallow dish. Roll slightly rounded teaspoons of dough into balls. Dip one ball at a time into the egg white and then roll in the sugar mixture. 4. Place 2 inches apart on the prepared baking sheet. Press your thumb (or index finger) into the middle of each cookie and spoon enough preserves (about 1/4 teaspoon) into the well to fill it. 5. Bake the cookies in batches until set, 15 to 17 minutes. Transfer to a wire rack to cool. Eating Well November/December 2009 Oatmeal, Chocolate Chip, and Pecan Cookies Yield: 3 dozen These easy drop cookies are crisp on the outside and slightly chewy on the inside. 1 1/4 cups all-purpose flour (about 5 1/2 ounces) 1 cup regular oats 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup granulated sugar 1/2 cup packed brown sugar 1/3 cup butter, softened 1 1/2 teaspoons vanilla extract 1 large egg 1/4 cup chopped pecans, toasted 1/4 cup semisweet chocolate chips 1. Preheat oven to Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside. 3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. 4. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and chocolate chips.

7 5. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. 6. Bake at 350 for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks. Cooking Light DECEMBER 2007 Christmas Sugar Wafers with Vanilla Icing Yield: 24 servings Freezing the dough before cutting makes these low-fat cookies crunchy. Cookies: 6 tablespoons sugar 1/4 cup butter 2 tablespoons dark brown sugar 1 1/2 teaspoons vanilla extract 2 large egg whites 1 1/2 cups all-purpose flour 3 tablespoons cornstarch 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt Cooking spray Vanilla icing: 1 cup powdered sugar 2 1/2 teaspoons warm water 1 teaspoon light-colored corn syrup 1/4 teaspoon vanilla extract Dash of salt 1. Preheat oven to To prepare cookies, place first 3 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 1/2 teaspoons vanilla. Add egg whites, 1 at a time, beating well after each addition. 3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through 1/4 teaspoon salt), stirring well with a whisk. Add to butter mixture; beat well. Turn dough out onto a lightly floured surface (dough will be soft). Divide dough into 4 equal portions. Roll each portion to an 8-inch circle between 2 sheets of plastic wrap. Freeze dough 20 minutes or until plastic wrap can be easily removed. 4. Working with 1 portion of dough at a time (keep remaining dough in freezer), remove top sheet of plastic wrap. Cut dough with a 3-inch cookie cutter, dipping cutter in flour between each use; place cookies on baking sheets coated with cooking spray. Discard bottom sheet of plastic wrap; reserve remaining dough scraps. Repeat procedure with remaining frozen dough. 5. Gently gather reserved dough into a ball; repeat rolling, freezing, and cutting procedure.

8 6. Bake at 375 for 8 minutes or until cookies are lightly browned. Remove from baking sheet; cool on a wire rack. 7. To prepare vanilla icing, combine 1 cup powdered sugar and remaining ingredients in a small bowl; stir with a fork until combined. Drizzle icing over the cookies, or spoon into a small zip-top plastic bag; cut a tiny hole in 1 corner of bag, and pipe designs onto cookies. Cooking Light DECEMBER 2004 Peppermint Cheesecake Brownies Yield: 16 servings : Cheesecake batter: 1 (8-ounce) block 1/3-less-fat cream cheese 1/3 cup granulated sugar 1/4 teaspoon peppermint extract 1 large egg 1 large egg white 1 tablespoon all-purpose flour Brownie batter: 4.5 ounces all-purpose flour (about 1 cup) 1/2 cup unsweetened cocoa 1/2 teaspoon salt 1 1/2 cups packed brown sugar 1/4 cup canola oil 1/4 cup buttermilk 2 teaspoons vanilla extract 2 large egg whites 1 large egg Cooking spray s 1. Preheat oven to To prepare cheesecake batter, place cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add granulated sugar and peppermint extract; beat well. Add 1 egg and 1 egg white; beat well. Add 1 tablespoon flour; beat mixture just until blended. 3. To prepare brownie batter, weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour, cocoa, and salt in a medium bowl, stirring with a whisk. Combine brown sugar, oil, buttermilk, vanilla, 2 egg whites, and 1 egg in a large bowl; beat with a mixer at medium-high speed until well blended. Add flour mixture to brown sugar mixture; beat at low speed just until blended. 4. Reserve 1/2 cup of brownie batter. Pour remaining batter into a 9-inch square baking pan coated with cooking spray. Carefully pour cheesecake batter over top; spread evenly to edges. Dot cheesecake batter with reserved brownie batter. Swirl top two layers of batters together using the tip of a knife. When swirling the cheesecake and brownie batters, don't disturb the bottom brownie layer.

9 5. Bake at 350 for 26 minutes or until top is set. Cool completely in pan on a wire rack. Cooking Light DECEMBER 2008

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