Christmas cookie makeover

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11/20/11 10:59 A

I am guessing from your post that you are trying to make a lighter version of biscochitos or Mexican tea/wedding cakes, depending on the name you grew up with.

Unfortunately I have not found a good substitute for lard, butter, or other shortening. It just doesn't have that same shortbread texture that is the signature of the cookie. Having said that, there are ways to get around some of the calories.

1. Lessen the sugar and increase the cinnamon and anise.
2. Make the cookies smaller or thinner--freeze the dough to make slicing easier
3. Use part whole wheat flour (not all or they will be too crumbly), up to about half the flour.
4. If your particular recipe uses eggs (or yolks) you could try egg replacer, flax seed and water, or slightly whipped egg whites, but I haven't tried this.

These aren't ideal tips, but there really is not a good way to get around the need for shortening, oil and margarine just don't cut it, so neither will applesauce or other normal subs.

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11/18/11 8:05 P

You can also use coconut oil (it is solid at room temperature), but...

I would rather have one really good cookie made with butter than a whole batch of cookies made with Crisco or other "substitutes."

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11/16/11 10:51 A

Crisco is certainly better than lard. It's hard to say because cookies can be very fickle. Try googling butter substitutes (maybe swap in some canned pumpkin, applesauce or prune lecvar). Also, try making a small batch- smallest size you can easily break the recipe into, and play that way.

Another great low fat (or even fat free!) cookie tip- bake and give away. Bring them to work, family gatherings, and groups you're involved in.

Posts: 65
11/15/11 12:31 P

I'd like a tip on how to "lighten" up my favorite Christmas cut out cookies.
The recipe uses Crisco (or lard). What could be used in place of that?
What is a good alternative for (melted) Butter?
This recipe calls for 8 cups of flour. It is a dry anise based cookie. It needs
something to hold the dough together but ultimately will be a "dry" cookie; and I
want to preserve the essense of the original.