these were okay... not as almondy as i wouldve liked them... and not as buttery either for a butter cookie... i didnt have a problem with a dry cookie and i didnt have any problems rolling them in to balls... however, this recipe could DEF use some modifications but i'm not sure what.. i gave these a 3 star - they were average and i'd rather spend my time baking something else!
Almond & Honey-Butter Cookies
From EatingWell: March/April 2009
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.
19 Reviews for Almond & Honey-Butter Cookies
These were good but not great in my opinion. I think it's the honey flavor that I didn't like...I used a strong wildflower honey. Maybe I should have gone with a lighter honey like clover. I also think they came out a bit dry. I didn't have trouble rolling them into balls before baking, but the final product tasted dry for some reason. I think it definitely needed more butter, like another 2 tbsp. And instead of the canola oil, applesauce probably would have been better because it would have added a little extra much needed moisture. Maybe next time I make them I will try applesauce and adding some more butter.
The cookie dough was too dry to press into the shape suggested in the recipe. I was lucky to make a ball without it falling apart. The finished cookies were a little bland. We love almonds and were excited to try this receipe, but I don't think I will make it again.
Sandy, Jacksonville, FL
Mmm these are so yummy and buttery. Perfect with a cup of tea in the afternoon. Hard to stop at just one though.
I was excited to see this recipe in the Spring issue of the magazine because I love to use almond flour. But I was disappointed in the final product - the flavors were just a bit to subtle and left me feeling like the cookie was bland overall. We won't make this one again.