Almond Honey Butter Cookies Recipes

Steps:

• In a small bowl, beat the butter, honey, brown sugar and extract until light and fluffy. Transfer to a sheet of plastic wrap; roll into a log. Refrigerate until chilled. Unwrap and slice or place on a butter dish.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat shortening, almond butter, brown sugar, and white sugar in a bowl until smooth. Combine hot water, baking soda, and salt together in another bowl; stir into almond butter mixture until creamy. Add eggs and vanilla extract; beat until blended. Gradually stir in flour until dough is just blended.
• Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Press and flatten balls with a fork to create a crosshatch pattern.
• Bake in preheated oven until golden brown, 8 to 12 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.
• Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
• Bake in preheated oven until golden brown, about 15 minutes.

Steps:

• Combine the butter, honey, and brown sugar in a small saucepan, over medium heat, and cook, stirring frequently, until the mixture is bubbly and smooth, about 5 minutes. Stir in the almonds, salt, and vanilla and cook 1 minute more.
• Remove the pan from the heat and stir in the flour until smooth. Let cool slightly. Refrigerate until the batter sets up, at least 1 hour.
• Heat oven to 350 degrees F and arrange racks in upper and lower third.
• Line 2 baking sheets with parchment paper and drop the batter by rounded teaspoonfuls onto prepared baking sheets, leaving 3 to 4 inches space between each. Put the sheets on the racks and bake until bubbly, brown on edges, and golden throughout, about 8 to 10 minutes. Remove from oven and let cool on baking sheet. Repeat until all of the batter is used.
• When cookies are cool, melt the chocolate over medium-low heat, in a small saucepan, until smooth. Dip half of each cookie in the chocolate, scrape off excess, and set on a cooling rack to dry. Refrigerate for 10 to 15 minutes to set up.

Steps:

• Toast whole almonds: Spread on a cookie sheet and bake at 350F, stirring once, 7-9 min. Finely grind toasted almonds in a food processor or blender. Transfer to a large bowl and add whole-wheat flour, all-purpose flour, baking power, and salt; stir until just combined. Beat 2/3 c honey, the oil, and 3 Tbsp. 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 again to 350F. Coat two baking sheets with cooking 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 into the center of each cookie to make an indentation. Bake the cookies, in batches, until set and barely golden on the bottom, 13-15 min. Transfer to a wire rack; let cool for 30 min. Cook sliced almonds in a small dry skillet over medium-low heat, stirring constantly, until lightly browned, 2-4 min. Mix remaining 1/4 c honey and 1 Tbsp. butter in a small bowl until creamy. Use 1/4 tsp. to fill each cookie and top with two sliced almonds.