|Butter, unsalted (room temperature)
|1 1/2 cup
|Whole wheat pastry flour
|Almond flour/meal, Bob's Red Mill
|Whole milk 3.3%
|Raspberry jam (1/2 tsp. per cookie)
Preheat oven to 350° F.
Using a hand or stand mixer, cream together butter and sugar for 2 minutes on high until light and fluffy. Add egg and mix one minute more.
Turn mixer down to medium speed and slowly add 1 cup of whole wheat pastry flour and mix until combined. Add almond milk. Add remaining whole wheat flour and almond flour and mix until the dough comes together.
Refrigerate for 20 minutes so that the dough is easier to work with.
Using a small cookie scoop, portion out 18 cookies and roll into balls. Flatten slightly then make an indentation in the center of each cookie with your thumb. Add 1⁄2 teaspoon of raspberry fruit spread to the center.
Cook for 16-18 minutes or until the edges begin to brown, turning cookie sheet once to ensure even cooking. Let cool on wire rack. Cookies will keep in an airtight container for 4-5 days.
Can use a raspberry fruit spread instead of the jam (just fruit and fruit juice sweetened).
Save money and make your own almond meal by blending raw, unsalted almonds in a food processor until you achieve a fine consistency.