They are cookies, after all, so the aren't as healthy as veggies, but compared to many cookie recipes out there they aren't too bad. I make these every year, in heart shape of course, and they are always a hit. Here's the recipe (which I usually double):
1/2 cup shortening or butter (One of these days I'll try substituting with 1/4 cup applesauce and 1/4 cup fat to make it healthier -- not sure how that would affect the texture with roll out cookies, though)
2 1/2 cups all-purpose flour (can substitute up to 1/2 cup with wheat flour and/or wheat germ to make healthier)
1/2 cup sugar
1/2 cup molasses
1 tablespoon vinegar
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves.
In mixing bowl, beat shortening/butter with electric mixer on medium to high speed for 30 seconds. Add about 1/2 the flour. (If subbing applesauce, I'll add that in after the flour). Add sugar, molasses, egg, vinegar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat til combined, scraping bowl occasionally. Stir in remaining flour.
Cover and chill -- 3 hours or more until dough is easy to handle. I usually chill overnight.
Divide chilled dough in half. Roll each half of dough on lightly floured surface to 1/8 inch thickness. Cut into shapes with cookie cutters. Place 1 inch apart on greased cookie sheets.
Bake 375 degrees for 5-8 min (depends on shape and size of cookies) until edges are lightly browned. Cool for 1 min before removing to waxed paper or racks.
Can ice with powdered sugar icing: 1 cup powdered sugar, 1/4 teaspoon vanilla, and milk added to desired consistency.