Here are 5 healthy holiday cookie recipes to get you through this holiday season.

Apricot-Almond Sandwich Cookie

Makes: About 2 dozen cookies
Active Time: 1 hour
Total Time: 1 3/4 hours

Ingredients

Cookies

• 3/4 cup whole almonds
• 1 1/4 cups white whole-wheat flour, (see Note)
• 1/2 cup unsalted butter, softened
• 1/3 cup sugar
• 1/4 teaspoon salt

Filling & glaze

• 1/3 cup apricot preserves
• 1/2 cup bittersweet chocolate chips, or 3 1/4 ounces bittersweet chocolate, chopped
• 1 tablespoon unsalted butter
• 1 tablespoon low-fat milk
• 1 1/2 teaspoons light corn syrup

Preparation

1. To prepare cookies: Position rack in center of oven; preheat to 350°F. Line a large baking sheet with parchment paper or a nonstick baking mat (see Tip).
2. Process almonds in a blender in 2 batches until finely ground. Transfer to a large bowl and add flour, 1/2 cup butter, sugar and salt. Knead the mixture with your hands until well blended. (The dough will be dry.) Gather the dough into a ball; divide it into 2 portions.
3. Working with one portion at a time, roll the dough between 2 sheets of parchment or wax paper until 1/8 inch thick. Cut out cookies using a 2-inch circular cookie cutter. Using a metal spatula, place them 1/2 inch apart on the prepared baking sheet. (If you like, cut out the centers of half the cookies using a 1-inch cutter.) Gather the scraps, reroll and continue cutting out cookies until the dough is gone. Repeat with the second portion of dough.
4. Bake the cookies, one batch at a time, until puffed and beginning to color, 8 to 10 minutes. Cool on the pans for 5 minutes before transferring to a wire rack to cool completely.
5. To fill & glaze cookies: Spread preserves on half the cookies; top with the remaining cookies to make sandwiches.
6. Melt chocolate and 1 tablespoon butter in a double boiler over hot water. Remove from the heat; stir in milk and corn syrup until smooth. Line 2 baking sheets with wax paper. Dip each sandwich cookie halfway into the chocolate, then place on the wax paper. When all the cookies are dipped, refrigerate until the chocolate has set, 20 to 30 minutes.

Tips & Notes

• Make Ahead Tip: Prepare through Step 4 up to 2 days ahead.

• Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.

Nutrition

Per cookie: 125 calories; 7 g fat (4 g sat, 1 g mono); 11 mg cholesterol; 14 g carbohydrates; 2 g protein; 1 g fiber; 26 mg sodium; 19 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 Carbohydrate Serving, Exchanges: 1/2 other carbohydrate, 1 fat

Source: http://www.eatingwell.com/recipes/apricot_almond_sandwich_cookies.html

Cranberry-Honey Spice Pinwheel Cookies

These cookies boast a bright, zesty filling and spicy aroma. They make a large batch and are extremely convenient, since you can make the logs of cookie dough ahead, then pull them out of the freezer and slice and bake as many cookies as you need.

Makes: 90 cookies
Active Time: 1 1/2 hours
Total Time: 6 hours (including freezing & cooling times)

Ingredients

Filling

• 1 1/2 cups sweetened dried cranberries
• 1 cup cranberries, fresh or frozen, thawed
• 1/2 cup honey
• 2 teaspoons freshly grated orange zest
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom, or allspice

Dough

• 2 1/3 cups all-purpose flour
• 1 cup whole-wheat flour
• 1 1/4 teaspoons baking powder
• Scant 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom, or allspice
• 1/3 cup canola oil
• 3 1/2 tablespoons butter, melted and cooled
• 1 cup sugar
• 1/3 cup honey
• 2 large eggs
• 3 tablespoons low-fat milk, plus more as needed
• 2 1/2 teaspoons freshly grated orange zest
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract

Preparation

1. To prepare filling: Combine dried and fresh cranberries, honey, orange zest, cinnamon and cardamom (or allspice) in a medium nonreactive saucepan (see Note) over medium heat. Bring the mixture to a gentle boil and cook, stirring, until the fresh cranberries burst and soften, 4 to 5 minutes. Let cool slightly. Transfer to a food processor and puree. If the mixture seems dry, stir in up to 2 teaspoons water. Transfer the mixture to a nonreactive container and refrigerate while preparing the dough.
2. To prepare dough: Whisk all-purpose flour, whole-wheat flour, baking powder, salt, baking soda, cinnamon and cardamom (or allspice) in a large bowl. In another large bowl, combine oil, butter, sugar, honey, eggs, milk, orange zest, vanilla and almond extracts. Beat the wet ingredients with an electric mixer first on low speed, then on medium speed, until well combined. Add half the dry ingredients and beat on low speed until just incorporated. Stir in the remaining dry ingredients with a wooden spoon until evenly incorporated. If the mixture is too dry to hold together, stir in up to 1 tablespoon more milk. Cover and refrigerate the dough for 30 to 45 minutes to reduce its stickiness.
3. Turn the dough out onto a work surface and divide in half. Shape each half into a 6-inch-long log. Working with one log at a time, center it on a 16-inch-long sheet of baking parchment or wax paper. Cover with a second sheet. Press and then roll into a 12-by-15-inch rectangle of even thickness, inverting the dough occasionally to roll out any wrinkles and patching it to make the sides as even as possible. Transfer the dough, in the paper, to a baking sheet. Repeat with the remaining log of dough and transfer to the baking sheet. Place the baking sheet in the freezer until the dough is slightly firm, about 15 minutes.
4. To prepare pinwheel rolls: Place one sheet of dough on a work surface. Peel off the top sheet of paper. Spread half the reserved filling evenly over the dough (it will be a thin layer). Working from a 15-inch-long side, tightly roll up the dough jelly-roll style, leaving the bottom sheet of paper behind. While rolling, slightly stretch out the center to yield an evenly thick roll. Wrap the roll in a clean sheet of wax paper, twisting the ends to prevent unrolling (see Tip). Place on a baking sheet. Repeat with the second piece of dough and place on the baking sheet. Freeze until firm, at least 3 to 4 hours.
5. To bake cookies: Position racks in the upper third and center of the oven; preheat to 350°F. Line 2 large baking sheets with parchment paper. Working with one pinwheel roll at a time, trim the uneven ends. Cut the roll crosswise into 1/4-inch-thick slices using a large serrated knife; periodically turning the roll to maintain a relatively round cookie shape. Place the cookies on the prepared baking sheets, spacing them about 1/2 inch apart. Bake the cookies until puffed and barely golden brown, 12 to 16 minutes, switching the pans back to front and top to middle halfway through baking. Immediately transfer the cookies to wire racks to cool completely. Cut and bake the remaining pinwheel roll.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate filling (Step 1) for up to 2 days. Tightly wrap pinwheel logs (Step 4) and freeze for up to 2 months. Do not defrost before slicing. Store the cookies in an airtight container at room temperature for up to 1 week or freeze for up to 1 month.

• Kitchen note: A nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as cranberries, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.
• Tip: To produce perfectly round pinwheel cookies, enclose the rolls in cardboard tubes (from foil or paper towels, for example) before freezing (Step 4). Slit each tube lengthwise and insert the wrapped pinwheel log. Secure the tube around the log using rubber bands or tape.

Nutrition

Per cookie: 54 calories; 1 g fat (0 g sat, 1 g mono); 6 mg cholesterol; 10 g carbohydrates; 1 g protein; 0 g fiber; 24 mg sodium; 6 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1/2 other carb

Source: http://www.eatingwell.com/recipes/cranberry_honey_spice_pinwheel_cookies.html

No Bake Chewy Truffle Cookies

Total Time:
1 hr
Prep:
20 min
Inactive:
40 min

Yield:
24 cookies

Level:
Easy

Directions

1 cup dried pitted dates, 4-ounces, chopped

1 cup water

1 tablespoon fresh lemon juice

2 tablespoons honey or agave syrup

2 tablespoons reduced-fat or no-stir natural chunky peanut butter

2 tablespoons unsweetened cocoa powder

1 tablespoon unsalted butter

1/4 teaspoon kosher salt

8 full sheets whole wheat graham crackers, finely ground, about 1 1/4 cups

1/2 cup old-fashioned rolled oats, not instant

Cooking spray

For coating: unsweetened coconut flakes, crushed graham crackers, finely chopped peanuts, low-fat granola, about 1/2 cup of each, optional

1. Combine the dates, water, and lemon juice in a medium saucepan. Simmer over medium heat breaking up any large pieces of dates with a spoon, until the mixture resembles a thick paste, 15 to 20 minutes. Stir in the honey, peanut butter, cocoa powder, butter and salt until evenly combined. Stir in the graham crackers and oats. Remove from heat.

2. Lightly mist a baking sheet with cooking spray. Drop level tablespoons of the cookie mixture onto the prepared pan. Refrigerate until just chilled and set, about 20 minutes.

3. Put desired optional toppings in small bowls. Roll each cookie in desired topping and flatten slightly into a plump disk. Cover and refrigerate until firm. Serve chilled.

Nutritional analysis per cookie (does not include optional coatings)

Calories 67; Total Fat 1.5g (Sat Fat .5g, Mono Fat 0g, Poly Fat 0g); Protein 1g; Carb 13g; Fiber 1g; Cholesterol 1mg; Sodium 59mg

Source: http://www.foodnetwork.com/recipes/food-network-kitchens/no-bake-chewy-truffle-cookies-recipe.html

Peppermint Candy Cane Cookies

TOTAL TIME: Prep: 25 min. Bake: 10 min.

MAKES: 36 servings

Ingredients

• 1/2 tube refrigerated sugar cookie dough, softened

• 2 tablespoons all-purpose flour

• 1/2 teaspoon peppermint extract

• 1/2 teaspoon red food coloring

Directions

1. In a large bowl, beat the cookie dough, flour and extract until smooth. Divide dough in half; mix food coloring into one portion.
2. Shape 1 teaspoon of white dough into a 6-in. rope. Shape 1 teaspoon of red dough into a 6-in. rope. Place ropes side by side; press together lightly and twist.
3. Place on an ungreased baking sheet; curve top of cookie to form handle of cane. Repeat with remaining dough, placing cookies 2 in. apart on baking sheets.
4. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before carefully removing to wire racks. Yield: 3 dozen.

Nutritional Facts

1 serving (1 each) equals 33 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 30 mg sodium, 5 g carbohydrate, trace fiber, trace protein. 

Source: http://www.tasteofhome.com/recipes/peppermint-candy-cane-cookies

Potato Chip Cookies

Makes 3 dozen
For moms looking for nut- and egg-free recipes, these potato chip cookies – a favorite in Barbara Grunes' The Best Bake Sale Ever Cookbook– are a hit.

Ingredients: 1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1 teaspoon vanilla extract
3/4 cup crushed plain potato chips (check the label to make sure they have not been processed in a plant that processes nuts)

Directions: 1. Preheat the oven to 350 degrees F. In a large bowl, with an electric mixer, cream the butter and sugar until light, about 2 minutes. Mix in the flour, vanilla and crushed potato chips. The dough will be soft.

2. Drop the dough by heaping teaspoonfuls about 1-inch apart onto ungreased cookie sheets. Flatten the dough mounds slightly with the back of a spoon. Bake in the center of the oven for 10 to 12 minutes, or until golden on the bottom and firm to the touch.

3. Cool for 2 minutes on the cookie sheets, then remove to wire racks to cool completely.

Source: http://www.sheknows.com/food-and-recipes/articles/806873/healthy-holiday-cookie-recipes

All rights to these recipes belong to their respective owners.