Happy Healthy New Year To You All
I am guessing you are thinking wait didn’t she write just last week it was going to be a sugar free zone January. I did, especially at the office, now if only someone; anyone would come and eat the giant margarita glass overflowing with Lindt chocolates before I go back to work on Wednesday there might be a fighting chance. Also I did mention this at home and got a resounding hell no we won’t go chant sooooo not sure how this is all going to pan out.
I also mentioned several blog posts ago that there will always be baked goods in my life so I am just going to keep being me!
I saw this recipe in a magazine that intrigued me in 2 ways. Firstly I have always wanted to make a thumbprint cookie but none of the fillings seemed calorie worthy; I’ve never been a huge fan of a lot of jelly, don’t get me wrong I like it just fine, but I want it to be a light layer as an accent not the main ingredient, if you get my drift. You will never see me eat a jelly donut – just saying! Secondly I like baklava and actually since spending time in Greece recently you could say love; because theirs was all amazing. But the ones I have had here in the states were just way too sweet for me. I sound too picky for a foodie but there you have it!
These cookies were almost perfect and everyone over Christmas loved them. The only thing I would do actually will be doing differently is; not a huge fan of almond extract it is such a powerful flavor and tastes kind of fake to me, I would add half the amount of that and increase the vanilla extract. I will give you the recipe as I found it but since I am going to be me; you do you!
Ingredients
1 cup of sugar
½ cup butter, softened
2 large eggs, room temperature
1 teaspoon almond extract – here I would do ½
1 teaspoon vanilla extract – here I would to 1½
2¼ cup all purpose flour
1 teaspoon baking powder
½ teaspoon salt
Topping
3 tablespoons sugar
2 teaspoon ground cinnamon
½ cup honey
¾ cup of chopped walnuts
Directions
Add the flour, baking powder and salt to a small bowl and set aside.
Cream the sugar and butter until well blended. Beat in the eggs one at a time. Add the extracts.
Add the dry ingredients to the wet, beat until creamed all together.
Wrap dough in plastic and refrigerate until firm enough to form into small balls. Around 30 minutes or so.
Preheat oven to 375’F
Combine the sugar and cinnamon in a small bowl and set aside
Shape dough into 1 inch balls. Place them about 2 inches apart on either parchment lined or silpat lined baking sheets.
Bake for 8 minutes. Pull them out of the oven and press a deep indentation in the center of the cookie with the back of a spoon or I used the back of a melon baller. Fill each indentation with a little honey and top with nuts; then sprinkle them with the cinnamon and sugar. Back into the oven for another 1-9 minutes.
Cool them on the sheet for a minute and them remove them to wire racks to cool completely. Store in an airtight container.
Approx.
1 cookie 168 calories, 7g fat, 25g carbs, 2g protein
Recipe: Sharon Eshelman – Taste of Home