Almond & Honey Butter Cookies (94 Calories each)

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These are wonderful!
Here is what you need!

# 1 cup whole almonds, toasted
# 1 1/4 cups whole-wheat pastry flour,
# 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

Process in a food processor the almonds until ground fine!
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 your oven to 350 degrees. Get it nice and hot!
Get 2 baking sheets and coat them with non stick spray!

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.

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