Controlling oil key to healthier holiday cookies

If the thought of holiday cookies already has you planning your diet for the new year, take a deep breath and remember that a cookie on its own is a relatively minor dietary sin (small and already portion controlled).

That's assuming, of course, that you eat just one or two.

But if you're setting out to bake a batch of cookies, says Jessie Price, food editor at EatingWell magazine, there are a few ways to make your favorites a little healthier.

Start by replacing up to half of the butter, margarine or shortening with heart-healthy oils, such as canola or olive oil. Price cautions, however, that cookies that use oil instead of butter can be crispier and dry out sooner, so be sure to store them in airtight containers.

Fruit purees, such as applesauce, pear butter, prune filling (found in the baking section of most grocers) and even canned pureed pumpkin also can be used to replace fat.

Using fruit in place of fat will result in a cakier or chewier texture, so it works well in naturally softer cookies, such as oatmeal.

Whether using fruit or oil, Price says it's best to start with a small amount and experiment.

Price also points out that you can reduce the overall fat in a cookie recipe with some nontraditional ingredients, such as nonfat yogurt, buttermilk or even fruit juice, all of which will help keep baked goods moist.

Try using 1 to 4 tablespoons of any of these liquid ingredients to replace up to 4 tablespoons of butter or other solid fat.

These orange spice molasses cookies are one of the award-winning entries in EatingWell magazine's annual cookie contest. The festive flavor stands up to the whole-wheat flour, while applesauce keeps the cookies moist while reducing the fat.