Nutty Holiday Logs

Ingredients
1 cup finely chopped walnuts
1/3 cup plus 5 teaspoons sugar, divided
1 tablespoon freshly grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
8 sheets phyllo dough, (9-by-14-inch), thawed
Canola oil cooking spray

Topping
1/3 cup semisweet chocolate chips

Preparation
1. Preheat oven to 300°F. Line 2 large baking sheets with parchment paper or nonstick baking mats.

2. To prepare logs: Combine nuts, 1/3 cup sugar, orange zest, cinnamon and cloves in a small bowl.

3. Place one sheet of phyllo dough on a clean, dry surface. Coat thoroughly with cooking spray. Top with another sheet of phyllo and coat with cooking spray. Sprinkle one-quarter of the walnut mixture (about 1/3 cup) evenly over the phyllo.

4. Using a sharp knife, cut the large phyllo rectangle lengthwise into 3 strips then in half crosswise to form 6 smaller rectangular strips.

5. Beginning at the short ends, loosely roll each strip into a neat log. Repeat with the remaining phyllo and walnut mixture.

6. Place the logs about 1/2 inch apart on the prepared baking sheets. Spray tops lightly with cooking spray and sprinkle with the remaining 5 teaspoons sugar.

7. Bake the logs, in batches, until golden, about 25 minutes. Let cool completely.

8. To prepare topping: Place chocolate chips in a small microwave-safe dish. Microwave on High for 30 seconds. Stir. Continue to microwave for 20-second intervals until melted, stirring after each interval. Transfer the chocolate to a plastic sandwich bag. Snip off one corner, being careful not to make the opening too large. Squeeze the melted chocolate decoratively across the top of each cooled log. Let stand at room temperature until the chocolate is completely set.

Nutrition
Per cookie: 76 calories; 4 g fat ( 1 g sat , 1 g mono ); 0 mg cholesterol; 9 g carbohydrates; 1 g protein; 1 g fiber; 31 mg sodium; 36 mg potassium.Per cookie: 76 calories; 4 g fat ( 1 g sat , 1 g mono ); 0 mg cholesterol; 9 g carbohydrates; 1 g protein; 1 g fiber; 31 mg sodium; 36 mg potassium.

Ingredients
3.4 ounces all-purpose flour (about 3/4 cup)
1 cup old-fashioned rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
1/3 cup almond toffee bits
Cooking spray

Preparation
1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl; stir with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add vanilla and egg; beat well. Add flour mixture; beat just until combined. Stir in toffee bits.

3. Drop dough by tablespoonfuls 2 inches apart on 2 baking sheets coated with cooking spray. Bake at 350° for 11 minutes or until lightly browned. Cool on pans 1 minute. Remove cookies from pans; cool completely on wire racks.

Nutrition
Per cookie: 90 calories; 3.4g fat (1.6g sat, 0.6g mono, 0.1g polysat); 1.2g protein; 13.6g carbohydrates; 0.4g fiber; 15mg cholesterol; 0.5mg iron; 88mg sodium; 9mg xalcium