Almond and Honey-Butter Cookies

Almond and Honey-Butter Cookies (Adapted from Eating Well)

1 cup whole almonds, toasted and cooled
1 1/4 cups all-purpose flour
1 cup whole-wheat pastry 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 softened butter, divided
1 large egg
1 teaspoon vanilla
toasted sliced almonds for garnish

In a food processor, pulse almonds until finely ground.

Pour mixture into a medium bowl and add flours, baking powder and salt - whisk until combined.

In a large mixing bowl, beat together 2/3 cup honey, oil and 3 tablespoons butter until combined. Beat in egg and vanilla. Pour wet ingredients into the dry and stir just until combined. Cover the dough and place into the refrigerator to chill for 1 hour.

Preheat oven to 350 degrees.

Roll the dough into 1 1/2" balls and place onto baking sheets lined with parchment paper. Using your index finger, press down in the center of the each dough ball to make an indentation. Place cookies into the oven and bake until set and lightly golden on the bottom, about 11 to 15 minutes. Remove and transfer cookies onto a wire rack to cool.

In a small bowl, mix together remaining 1/4 cup honey and tablespoon of softened butter until creamy. Fill the indentations of the cooled cookies with a bit of the honey-butter (about a scant 1/2 teaspoon) and set 2 sliced almonds on top for garnish.

Makes about 36 cookies.

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