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.
- 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
- 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.
Tips & Notes
- Make Ahead Tip: Store in a single layer in an airtight container for up to 2 days.
- Tip: 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.
Per cookie: 94 calories; 5 g fat (1 g sat, 2 g mono); 8 mg cholesterol; 12 g carbohydrates; 2 g protein; 1 g fiber; 43 mg sodium; 9 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 carbohydrate (other), 1 fat
More From EatingWell
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- Type of Dish
- Baked Goods, bars & cookies
- March/April 2009