Has anyone ever heard this proverb, 'A cookie a day will keep the doctor away'? Guess not coz I just made it up. Sounds yummy right? Most of my silhouette conscious acquaintances would not agree because cookie= sugar = a weighty affair. But, Christmas comes once every year and thats when all the grand moms roll up their sleeves to knead the flour and serve us kids with dainty delicacies. Here are some traditional, easy to bake but time honored recipes ( I found on the net and am planning to try out this Christmas) that will remind you of the sweet sensuous flavor of scrumptious cookies.

Chocolate chip cookies
1 2/3 cups all purpose flour
¾ teaspoon baking powder
½ teaspoon salt
¾ cup butter, softened
¾ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups milk chocolate chips

Heat the oven to 375 degrees F (190 degrees C). Sift the flour, baking powder, and salt together. In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and add the vanilla extract. Gradually stir in the sifted ingredients, then the chocolate chips. Using a rounded tablespoon, place this mixture onto greased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow the cookies to cool on baking sheet for 5 minutes before transferring to a wire rack and cool completely.

2 eggs
1 tablespoon sugar
¼ teaspoon salt
1 cup all purpose sifted flour
1 cup milk
1 teaspoon vanilla

Combine eggs, sugar, and salt. Beat well. Add the remaining ingredients; beat until smooth. Heat rosette iron in deep, hot oil (350 to 375 F) for two minutes. Drain excess oil from iron; dip in batter to 1/4 inch from top of iron, then immediately into hot oil. Fry rosette until golden, 10 to 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto rack placed over paper towels. Reheat iron for 1 minute; make the next rosette. Stir batter from time to time as you will get some oil in it. Sprinkle rosettes with confectioner's sugar.

Snicker Doodles
1 cup Butter or margarine
3/4 cup + 1 tablespoon Sugar
1 3/4 cup flour; all-purpose
2 teaspoons Cinnamon
1/2 teaspoon salt; (optional)
3/4 cups Brown sugar; packed
2 eggs
2 cups uncooked oats
1 teaspoon baking soda

Heat oven to 375 degrees F. Grease cookie sheet. In a large bowl, beat together butter, brown sugar and a 3/4 cup granulated sugar until light and fluffy. Add the eggs; mix well. In a medium bowl, combine flour, oats, 1 teaspoon cinnamon, soda and salt. Add this to the sugar mixture and mix well. Drop by rounded teaspoonfuls onto prepared cookie sheet. In small bowl, combine remaining 1 tablespoon sugar and 1 teaspoon cinnamon; sprinkle lightly over each cookie. Bake for 8-10 minutes.Cool for 1 minute on cookie sheet; remove to wire cooling rack.

Low carb almond sugar cookies
1-1/4 cup almond floor
1 cup Splenda
¼ cup butter at room temperature
1 large egg
1 teaspoon vanilla
additional Splenda for decorating

Heat oven to 350 degrees F. Line baking sheets with parchment paper or a non-stick baking mat. Stir together flour and Splenda. Blend in butter, egg and vanilla until well mixed. Form into 1-inch balls on a cookie sheet and flatten each with a fork. Sprinkle with additional Splenda. Bake for 8 minutes or until set but not brown. Allow to cool for 2 minutes on baking sheet then remove to wire cooling racks.