Lemon -Almond Thumbprint Cookes (adapted from Feeding the Whole Family by Cynthia Lair)
2 Cups Whole wheat pastry flour
1 Cup Almonds (or other nut), ground into a fine meal
2 tsp baking powder
1 Tbsp lemon zest
1/2 tsp sea salt (1/4 tsp if using salted butter or butter substitute)
10 Tbs unsalted butter, melted (I use soy butter since I am sensitive to dairy)
1/2 Cup maple syrup
2 tsp almond extract (could change this to vanilla if using other nuts)
1/2 tsp lemon extract
Preheat oven to 350 degrees F. Combine flour, almonds, baking powder,zest and salt in a large mixing bowl and set aside.
In a separate bowl mix butter, maple syrup, and extracts.
Add wet ingredients to dry and mix well, kneading a little. Form dough into balls and flatten to make circles. Place on lightly oiled cookie sheet. Indent each cookie with your thumb or childs thumb. Bake 15 minutes or until edges turn golden.
Carb Factor: .59
1 Cup Almonds (or other nut), ground into a fine meal
2 tsp baking powder
1 Tbsp lemon zest
1/2 tsp sea salt (1/4 tsp if using salted butter or butter substitute)
10 Tbs unsalted butter, melted (I use soy butter since I am sensitive to dairy)
1/2 Cup maple syrup
2 tsp almond extract (could change this to vanilla if using other nuts)
1/2 tsp lemon extract
Preheat oven to 350 degrees F. Combine flour, almonds, baking powder,zest and salt in a large mixing bowl and set aside.
In a separate bowl mix butter, maple syrup, and extracts.
Add wet ingredients to dry and mix well, kneading a little. Form dough into balls and flatten to make circles. Place on lightly oiled cookie sheet. Indent each cookie with your thumb or childs thumb. Bake 15 minutes or until edges turn golden.
Carb Factor: .59