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Food & Recipes

Foodie 411

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This Recipe Is:

WebMD Recipe

Ingredients

Prep: 20 minutes | Cook: 16 minutes | Total Time: 36 minutes

1/2 cup
no- or low-trans fat margarine with 8 grams of fat per tablespoon
1/4 cup
granulated sugar
1/4 cup
sugar-substitute
1 large
egg yolk or 2 tablespoons egg substitute
1/2 teaspoon
vanilla extract
1/2 teaspoon
almond extract
3/4 cup
unbleached white flour
1/4 cup
whole-wheat flour
1/4 teaspoon
salt
1/2 cup
whole blanched almonds
1/3 cup
less-sugar preserves or lemon curd

Instructions

Preheat oven to 350°F. In large mixing bowl, beat the margarine with sugar and sugar-substitute on medium speed until light and fluffy (about 3 minutes).
Add egg yolk or egg substitute and vanilla and almond extracts; beat well.
In a 4-cup measure, whisk the flours and salt together. Beat flour mixture into the margarine mixture gradually on low speed, just until combined.
Put almonds in a small food processor and process until nicely ground. Beat into cookie dough mixture on low speed, just to combine.
Use a cookie scoop (1/8 cup) to put dough on nonstick cookie sheet or jellyroll pan, about 2 inches apart (line with parchment paper if desired). Make a deep indentation in the center of each ball with your thumb.
Bake for 8 minutes, then remove from oven. Fill center of each cookie with a slightly heaping 1-teaspoon measure of jam (if necessary, press down center of cookies again before filling with jam). Bake about 8 minutes more or until golden brown. Place cookies on wire rack to cool.

Reviewed July 16, 2012