Almond & Honey-Butter Cookies

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Almond & Honey-Butter Cookies

Almond & Honey-Butter 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.

Nutrition Profile: Diabetes Appropriate   Low Carb   Low Sodium  

Serves 44

Prep Time 40 min

Total Time 150 min.

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 honey, divided
  • 1/3 cup canola oil
  • 4 tablespoon unsalted butter, at room temperature, divided
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoon toasted sliced almonds, (see Tip) for garnish

Cooking Directions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.


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