Almond and Honey Butter Cookies

Posted in on the 18th July, 2013

Almond and Honey Butter CookiesSome people lie to eat cookies but also worry about their waistline. Some would prefer to avoid it just for keeping their weight in check. There is no need to feel guilty about eating cookies if you know some healthy recipes of making them. Here is a sample in this Almond Honey Butter Cookies recipe. This is a healthy cookie recipe as honey replaces white sugar while ground almonds replace some of the butter used in preparing the cookies.

 

Ingredients:

  • 1 1/4 cups whole-wheat pastry flour
  • 1 cup all-purpose flour
  • 1 cup whole almonds, toasted
  • 2/3 cup plus 1/4 cup honey, separate
  • 1/3 cup canola oil
  • 4 tablespoons unsalted butter, at room temperature
  • 3 tablespoons toasted sliced almonds
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 large egg

Equipment:

  • Food processor
  • Electric mixer
  • Mixing bowls
  • Baking sheets
  • Parchment paper or cooking spray

Instructions:

  1. Using a food processor, place in whole almonds and process until finely ground. Transfer to a mixing bowl.
  2. Add in whole-wheat flour, all-purpose flour, salt and baking powder. Stir until thoroughly combined.
  3. In another mixing bowl, beat 2/3 cup of honey, oil and 3 tablespoons of butter using an electric mixer set at medium speed. Add in the egg and vanilla and continue to beat until ingredients are well blended.
  4. Combine the wet ingredients into the dry ingredients and then mix thoroughly until the cookie dough forms. Refrigerate the dough for an hour.
  5. In a baking sheet lined with parchment paper or sprayed with cooking spray, place a tablespoon of dough formed into 1-inch balls. Then press the tip of your index finger in the center of each cookie to make an indentation in the middle.
  6. Bake the cookies in an over pre-heated to 350 degrees F. Bake for 13 to 15 minutes or until the cookies set and become golden on the bottom. Remove from the oven and leave the cookies in the wire rack to cool for 30 minutes.
  7. Combine the remaining 1/4 honey and 1 tablespoon of butter together. Stir until creamy. Use this to fill the indentation on each cookie. You can also top the cookies with sliced almonds as an option.

 

Recipe makes around 3 1/2 dozen cookies.


Source: Eating Well