Almond & Honey-Butter Cookies

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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.

Almond & Honey-Butter Cookies
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 2 1/2 hours

  • 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

Directions
  1. Store in a single layer in an airtight container for up to 2 days.

  2. About 3 1/2 dozen cookies

  3. 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.

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

  5. 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.

  6. 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.


Nutritional Facts

Servings
25
Per cookie
94 Calories
12g Carbohydrates
5g Fat
1g Saturated Fat
2g Monounsaturated Fat
2g Protein
8mg Cholesterol
1g Dietary Fiber
9mg Potassium
43mg Sodium
Added Sugars
1 carbohydrate (other)
1 fat Exchanges
1 Carbohydrate Servings

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1 reply

JAZZYBABS
JAZZYBABS 2013-08-25 23:16:00 -0500 Report

WHEN YOUR DIABETIC YOU CRAVE THINGS LIKE COOKIES! THIS IS A GOOD RECIPE AND I SHALL CONTINUE TO MAKE THEM!