Healthy Christmas Cookies

by Michele Cheplic | More from this Blogger

12 Dec 2008 01:04 PM

Okay, maybe not the healthiest... but much healthier than other versions.

The Pistachio Cookies with Fennel are a good source of Vitamin C (thanks to the fennel). What's more, the pistachio nuts are enriched in antioxidants and feature essential fatty acids, said to be useful for reducing cholesterol. Pistachio nuts are also believed to be a good source of B Vitamins, calcium, iron and selenium.

The second recipe for Dark Chocolate Cookies is low in fat. In fact, the major source of fat in the recipe comes from the almonds, which provide "good" fat. In addition, almonds contain fiber, protein, calcium and minerals. The dark chocolate is also a nutritional bonus as it contains antioxidants, which have been proven to lower blood pressure.

PISTACHIO COOKIES WITH FENNEL

Ingredients:

1 cup butter, softened

1 1/2 cups sugar

1 egg

2 tablespoons almond extract

1 tablespoon lemon zest

1 1/2 teaspoons fennel seeds

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup pistachio nuts, chopped, plus extra for garnish

Directions:

Preheat oven to 350 degrees.

Beat butter with electric mixer at medium speed until creamy. Gradually add sugar, mix well. Add egg, beat well. Add almond extract, lemon zest and fennel seeds, then mix to combine.

In a medium bowl, combine flour, baking powder and salt, gradually add to butter mixture, beat well. Stir in nuts (dough will be stiff).

Shape dough into 1-inch balls, then place 2 inches apart on ungreased baking sheets. Next, flatten balls slightly and sprinkle with extra nuts.

Bake for 10 minutes or until lightly browned.

Cool slightly on baking sheets for 10 minutes before serving.

DARK CHOCOLATE COOKIES

Ingredients:

6 oz. dark chocolate (60% or greater)

2 large egg whites, at room temperature

1/8 teaspoon cream of tartar

1/4 cup granulated white sugar

1/2 teaspoon vanilla extract

3/4 cup finely ground almonds

Directions:

Melt dark chocolate in microwave in 30-second intervals until smooth. Set aside to cool slightly.

Preheat oven to 350 degrees.

Spray two large cookie sheets with nonstick spray.

Using an electric mixer, beat egg whites and cream of tartar until soft peaks form. Continue beating, adding in sugar and vanilla slowly, until mixture forms stiff peaks.

Gently fold in chocolate and almonds until fully incorporated. Drop teaspoons of batter onto the prepared cookie sheets, leaving one-inch between cookies.

Bake 10-12 minutes.

Makes 36 cookies.

Related Articles:

Simple Sweet Treats to Take to Holiday Parties

Making Holiday Fudge and Other Chocolate Christmas Treats

Christmas Cookie Bars

How to Have a Choco-licious Christmas

Holiday Drinks for Kids

Christmas Cookie Balls

Coconut Candy Cane Cookies and Mega Chocolate Delights

Ideas for Edible Christmas Gifts

How to Make Homemade Peppermint Bark and Other Sweet Holiday Treats

Kids in the Kitchen: How to Make Cute Chocolate Christmas Mice

Making Edible Reindeer and Other Holiday Treats with Your Kids

Have Yourself a Minty Little Christmas

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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