Sometimes “healtifying” recipes doesn’t work out.

The Mister compared their taste to the “cut off heels of corpses.” He doesn’t hold anything back, does he?

After attempting 4 different recipes and batches of dough, I finally threw in the towel.

I will say that I was eventually able to elicit a “ehhh, they’re OK” response. “OK” does not cut it when we’re talkin’ sugar cookies.

Some things aren’t meant to be healtified. And that’s just fine. Note to all: DO NOT attempt healthifying sugar cookies. Just bring on the butter and sugar and make sure you walk an extra mile.

But even though my sugar cookies failed miserably, I was still determined to create a delicious, healthy(er) cookie this weekend.

And finally, after shedding a few tears and ridding myself of multiple batches of sugar cookie dough, I did it.

Wholesome Pecan Tarts

You’ll need:

For the crust:

• 1/4 cup whole-wheat pastry flour (regular whole wheat flour, will not result in a soft, chewy crust, but rather a crunchy hard shell)
• 1/4 cup packed light brown sugar
• 1/2 cup walnuts, chopped
• 1 tablespoon cornstarch
• 2 tablespoons unsalted butter
• Dash of salt

For the filling:

• 4 ounces pitted dried dates (about 3/4 cup)
• 3/4 cup water
• 1/4 cup packed light brown sugar
• 2 1/2 tablespoons unsalted butter
• 4 tablespoons reduced-fat cream cheese
• 1 1/4 teaspoons vanilla extract
• 1/2 cup pecans, chopped

Preheat oven to 375°F and coat mini muffin cups with cooking spray.

Start with the crust and pulse flour, brown sugar, walnuts, cornstarch, 2 tablespoons butter and salt in a food processor until crumbly. Divide the crust mixture among the prepared mini muffin cups (recipe yields about 24 cookies) (about 1 1/2 teaspoons per cup) and press evenly into the bottoms.

Now let’s make the filling. Combine dates, water, brown sugar and 2 1/2 tablespoons butter in a small saucepan. Bring to a boil over medium-high heat and cook, stirring frequently, until it becomes syrupy (10 to 15 minutes). Let cool slightly and blend until it becomes a paste. Add cream cheese and vanilla and blend to combine. Transfer to a bowl. It’s OK to lick your fingers. (Or just stop now and eat the whole mixture with a spoon.) Stir in pecans. Now top the muffin tins with the date mixture — a hefty teaspoon’s worth — and press down, smoothing out the tops.

Bake until the crust is golden brown and the filling is lightly cooked, 12 to 15 minutes. DO NOT remove from the pan until allowing the tarts to cool for at least 10 minutes. Loosen the edges with a knife and transfer to a platter for your enjoyment

Hoard them from all friends and family members and pop them into your mouth while you sip hot tea or cocoa, positioned perfectly on the couch for optimal holiday movie viewing. Sweatpants are encouraged.

P.S. the Mister loved these tarts. LOVED. His favorite holiday cookies are his mom’s pecan tarts, so I had big shoes to fill. I thought making them healthier would surely knock me down a few points, but he said he couldn’t even tell the difference! The only noticeable difference in these tarts is that the crust is only at the bottom, as opposed to encompassing the filling like a “cup.” Details, details! I’ll take it

Have you ever had a “healtified” disaster? What recipe did you learn was best left unedited?