HONEY ALMOND COOKIES RECIPES

Steps:

• 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 degrees 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.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in honey, egg yolk, lime zest and lime juice. Gradually beat in flour. Stir in almonds., Divide dough in half; shape each into a 5-in.-long roll. Wrap and refrigerate 1 hour or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light brown., Cool on pans 2 minutes. Remove to wire racks to cool completely. If desired, dust with confectioners' sugar.
  Freeze option: Freeze cookies in freezer containers. To use, thaw before serving. If desired, dust with additional confectioners' sugar.