Who says you can’t put a healthy spin on holiday baking? From using low gluten flours such as rye and spelt to incorporating Greek yogurt in as a substitute for butter, baking doesn’t have to get such a bad rap. Maybe it is not super healthy, but adding fiber and lessening the amount of sugar in a recipe will help save on those extra holiday pounds without diminishing the outcome of the final product. When possible use honey instead of processed sugar as we did making naturally sweetened whole wheat cut-outs with an almond buttercream. Okay, when it comes to frosting there are options, but call a spade a spade, frosting is indulgent. The International Women’s Club of Barcelona really got into the baking spirit creating four renditions of old time holiday favorites in my 4 hour Holiday Baking Workshop. Thank goodness we had goodie bags that went out the door with the ladies leaving minimal leftovers! Spreading Christmas cheer one cookie at a time!!

Pecan Sandies Cookies

1 ½ cup butter

½ cup Greek Yogurt

1 cup confectioners’ sugar

2 Tbsp. water

4 tsp vanilla extract

2 cup spelt flour

2 cups whole wheat flour

Zest 1 orange

2 cup pecans, toasted and chopped

Additional confectioners’ sugar

DIRECTIONS

Pre heat oven to 300˚F or 150˚C. In a large bowl cream together butter, yogurt and sugar. Add water and vanilla, mix well. Gradually add in flour and fold in orange zest and pecans.

Roll dough into 1” balls. Place on a parchment lined baking sheet.

Bake 20-22 minutes or until bottom edges are golden brown. The cookies will not spread. Cool on a wire rack. When completely cool, dust with confectioners’ sugar.

Mocha Cappuccino Crinkle Cookies

8 Tbsp. Butter, room temperature

1 cup packed Brown Sugar

2 large Eggs

8 oz. (225 grams) Dark Chocolate 72%, melted & cooled

1 cup Spelt Flour

½ cup Cocoa Powder

5 tsp instant coffee granules

2 tsp Baking Powder

1/8 tsp Sea Salt

2 Tbsp. Almond Milk

Confectioners’ Sugar

DIRECTIONS

In a mixing bowl, cream together the butter and sugar until light and fluffy. Beat in eggs and add the cooled chocolate.

In a separate bowl, sift together the flour, cocoa powder, instant coffee, baking powder, and salt together. Gradually stir the dry ingredients into the wet. Stir in the milk until combined. Note, the dough will be sticky and firm.

Refrigerate for 2 hours.

Preheat the oven to 325˚F or 165˚C. Shape the dough into 1-inch balls and roll in confectioners’ sugar two times, letting them sit in the icing sugar between coatings, making sure no dough is visible.

Place on parchment lined cookie sheets 2-inches apart as the cookies will spread. Bake until the cookies have spread and made cracks, about 11-13 minutes.

Remove and cool on a baking rack.