almond honey butter cookies
I realized something today.
As I had just finished lecturing the older one about saying thank-you and I'm sorry and was telling his father to "please teach the boy how to have some feelings!" the little guy comes screaming in, all-hot-mess, wailing about how someone hurt his feelings and he's going to ________.
And it hit me. One of them has too many feelings and the other one doesn't seem to have any. The first desperately needs to learn to control his emotional outbursts and the second needs some serious coaching in empathy and other emotional responses.
Just like mom and dad. {I'll let you try to guess who is who}.
Fortunately, they both like cookies. Hah! How's that for a great segue to cookies?
No, seriously, this is a pretty big deal especially for me who likes to have all problems solved and tied in neat little bows. But since my husband and I are still pretty decidedly in either camp {yes, with some learned coping mechanisms} I'm not expecting a miracle cure.
Whose brilliant idea was it to create little mini versions of ourselves?
A much safer thing to create -- these little bites of almond honey goodness. Ever wondered what the manna of the Old Testament might have tasted like? These might be close.
Buzz found the hidden leftover ones and polished off three or four before telling me about it, with that sneaky, I-got-away-with-it face.
I think it's safe to say that the kids liked them.
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almond honey butter cookies
adapted from the recipe in july 2012 parents {yes, it took me almost a year}
1 cup almond meal {just grind up about 3/4 cup raw almonds in a food processor or Vita-Mix}
1 1/4 cups whole wheat pastry flour
1 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
2/3 cup honey
1/3 cup canola oil
4 tbsp coconut oil, at room temperature
1 large egg
1 tsp vanilla
1/4 honey + 1 Tbsp coconut oil for honey butter
sliced almonds, for garnish
mix almond meal, flours, baking powder and salt together until combined. beat honey, oil and coconut oil in a mixing bowl with an electric mixer on medium until well combined. add egg and vanilla and beat some more. add the wet ingredients to the dry ingredients and stir to combine. refrigerate the dough for one hour.
preheat oven to 350 degrees. spray two cookie sheets. make tablespoon sized dough balls and place on the sheets about two inches apart. press the tip of your index finger into the center of each cookie to make a little hole for the honey butter. bake the cookies until set and barely golden, about 13-15 minutes. transfer to a cooling rack and let cool for 30 minutes.
mix honey and coconut oil together in a small bowl until creamy. use 1/4 tsp to fill each cookie and top with sliced almonds. enjoy!
