By Melissa Tilley

We all know how much Santa loves his cookies and milk on Christmas Eve, and the variety of choices he encounters from house to house. The classic, yummy treat is also a wonderful treat for family and friends at any time of year.

This year, let’s help Santa and each other by trying out some “healthier” cookie recipes. Lower in sugar and calories, these cookies will be the perfect pair with a glass of cold skim milk left for his enjoyment and yours.

*Splenda for baking or any sugar replacement that can be used for baking is the key!*

Magical Peanut Butter Cookies

This recipe is unbelievably easy, and the cookies come out so light and delicious. It really is magical how just four ingredients and four quick steps make these cookies.

(Recipe by Paula Deen)

1 cup peanut butter, creamy or crunchy
1 1/3 cups baking sugar replacement (recommended: Splenda)
1 egg
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease a large baking sheet.

In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.

Nutrition Information: approximately 95 calories, 5 grams of Fat, 12 grams Carbohydrate and 8 grams Protien.

Sweet as Sugar Cookies

(Recipe by the makers of Splenda® Brand Sweetener products)

1 cup unsalted butter, softened
1 cup Splenda® Sugar Blend for Baking
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Beat butter at medium speed with an electric mixer in a medium mixing bowl until creamy. Gradually add Splenda, beating well. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.

Combine flour, baking powder, and salt in a separate mixing bowl. Gradually add flour mixture Splenda mixture, beating until blended. Do not over-mix.

Place dough on a lightly floured work surface. Divide dough in half; pat each half into a circle and wrap with plastic wrap. Chill cookie dough for one hour or until slightly firm.

Preheat oven to 325 degrees F.

Remove dough from refrigerator. Work with one portion of dough at a time. Roll each portion to 1/8-inch thickness on a lightly floured surface. Cut with a cookie cutter, and place on lightly greased cookie sheets. Sprinkle with decorative candies or colored sugars, if desired.

Bake in preheated oven 8 to 10 minutes or until edges of cookies are lightly browned. Cool slightly on cookie sheets; remove to wire racks to cool completely.

Nutrition Information: 150 Calories, 7 grams of Fat, 19 grams Carbohydrates.

Oatmeal Cranberry Cookies

(Recipe by Juan-Carlos Cruz)

1 cup whole wheat flour
1 1/2 cups quick-cooking oats
1/2 cup packed light brown sugar
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground ginger
2/3 cup applesauce
1 teaspoon pure vanilla extract
1/2 cup dried sweetened cranberries (recommended: Craisins)
1 egg
1 tablespoon butter, softened

Preheat oven to 350 degrees F.

In a large bowl, combine all of the ingredients. Stir until well blended.

Scoop 2 tablespoons of batter and drop onto a cookie sheet lined with parchment paper. Flatten each cookie with the back of the tablespoon. Repeat until sheet is full, being careful not to crowd. Bake for about 10 minutes, or until lightly golden.

Cool on a wire rack for at least 5 minutes. Store in an airtight container.

To make a cookie-frozen yogurt sandwich, place 1 small scoop of fat-free frozen yogurt on a cookie and top with a second cookie.

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