Low-Fat Christmas Cookies

by Michele Cheplic | More from this Blogger

18 Dec 2007 01:25 PM

Christmas cookies are the perfect way to end a festive meal, but after Saturday's cookie-a-thon I really don't have the desire to consume anymore of the sweet morsels until next year. I also don't have the desire to get on a scale (and don't plan to) until well after the holidays are over.

If you are reluctant to undertake holiday baking because you are concerned that you will inhale the fruits of your labor before they make it to their final destinations I offer you the following recipes.

They prove there's no reason to eliminate Christmas cookies from the holiday season (moderation, moderation, moderation). After all, not all cookies are created equally. For example, cookies like gingersnaps tend to be lower in fat and calories. Also, when baking your own cookies at home, you have the ability to alter ingredients and look for recipes with proportionately lower fat contents. You can replace some of the butter with pureed baby food or mashed banana and not compromise the taste. In some recipes, you can even replace whole eggs with egg whites or low-fat egg substitutes. In addition, you can reduce the fat and calories in cookies, by adding more spices, or reducing the amounts of nuts and chocolate chips.

The following cookie recipes have been modified to provide significantly less fat and calories than a cookie of similar size.

LEMON GINGER DROP COOKIES

Ingredients:

1/4 cup butter

3/4 cup granulated sugar

1 large egg

1/4 cup baby food pureed fruit

1 teaspoon lemon zest

1-1/3 cups all-purpose flour

1/2 teaspoon ground ginger

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup chopped candied ginger

Directions:

Preheat oven to 350 degrees.

Make sure all ingredients are at room temperature.

Cream butter, sugar, eggs and baby food together until well blended.

Sift dry ingredients over wet ingredients and blend. Stir in chopped candy ginger.

Drop dough by rounded teaspoons about 2 inches apart on parchment paper or lightly sprayed baking sheets. Bake 7 minutes or until lightly browned.

Makes 2-dozen cookies.

Each cookie contains 80 calories and 2 grams of total fat.

COCONUT MERINGUE COOKIES

Ingredients:

1-1/2 cups sweetened shredded coconut

2 egg whites

1/4 tsp vanilla extract

Dash of salt

2/3 cup granulated sugar

Directions:

Preheat oven to 325 degrees.

Beat egg whites and dash of salt until soft peaks form. Gradually add in sugar while beating until peaks are stiff and glossy.

Fold in coconut.

Drop by rounded teaspoon onto greased baking sheet.

Bake 18-20 minutes until set and very slightly browned. Center will still be soft.

Number of Servings: 20

Each cookie contains 60 calories and 2 grams of total fat.

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Hawaiian Style Christmas Cookies

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Carob Christmas Cookies

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Easy Holiday Cookie Bar Recipes

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Cookie Exchange: Pignoli Cookies

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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