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Almond & Honey-Butter Cookies

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  2 Hours 30 Minutes
  about 3 1/2 dozen cookies
This thumbprint cookie uses honey as the only sweetener and tender ground almonds to replace much of the butter found in similar cookies. Just a touch of butter mixed with honey in the filling gives it a rich flavor without too much saturated fat.

Make Ahead Tip: Store in a single layer in an airtight container for up to 2 days.
RECIPE INGREDIENTS
1 cup  whole almonds, toasted (see Tip)
1 1/4 cups   whole-wheat pastry flour (see Note)
1 cup  all-purpose flour
1 teaspoon   baking powder
1/2 teaspoon   salt
2/3 cup plus 1/4 cup  honey, divided
1/3 cup  canola oil
4 tablespoons   unsalted butter, at room temperature, divided
1   large egg
1 teaspoon  vanilla extract
3 tablespoons   toasted sliced almonds (see Tip) for garnish

: To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Ingredient Note:  Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores.
Almond & Honey-Butter Cookies Recipe at Cooking.com
DIRECTIONS
Process whole almonds in a food processor or blender until finely ground (you will have about 1 1/4 cups ground). Transfer to a large bowl and add whole-wheat flour, all-purpose flour, baking powder and salt; stir until just combined. Beat 2/3 cup honey, oil and 3 tablespoons butter in a mixing bowl with an electric mixer on medium speed until well combined. Add egg and vanilla and beat until blended. Add the wet ingredients to the dry ingredients; stir to combine. Refrigerate the dough for 1 hour.


Preheat oven to 350°F. Coat 2 baking sheets with cooking spray or line with parchment paper or nonstick baking mats.


Roll tablespoons of dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart. Press the tip of your index finger in the center of each cookie to make an indentation. Bake the cookies, in batches, until set and barely golden on the bottom, 13 to 15 minutes. Transfer to a wire rack; let cool for 30 minutes.


Combine the remaining 1/4 cup honey and 1 tablespoon butter in a small bowl until creamy. Use about 1/4 teaspoon to fill each cookie and top with 2 sliced almonds, if desired.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Butter Cookies
Nutrition Facts per Serving
Yield:   about 3 1/2 dozen cookies
Calories: 94
Fat. Total: 5g
Protein: 2g
Carbohydrates, Total: 12g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 8mg
Sodium: 43mg
% Cal. from Fat: 48%
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