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1
Preheat oven to 350F (180C).
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2
For cookies, sift the whole wheat flour, sugar and salt into a large bowl and whisk until well mixed.
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3
Add the applesauce, melted butter, canola oil, stirring with a wooden spoon until well combined.
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4
Stir in almonds and vanilla until evenly mixed.
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5
Work mixture with fingers until a ball of dough is formed.
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6
Then shape into 1-inch balls.
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7
Place balls on baking sheet lined with parchment papper or coated with cooking spray, make a depression in the center of each cookie.
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8
Bake about 8 minutes, remove from the oven.
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9
Dent again with the back of a small spoon and bake about 10 minutes longer until the cookies become golden-brown at the edges, let cool on the baking sheet for a few minutes.
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10
Transfer the cookies onto a wire rack to cool completely.
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11
For frosting, add butter, 1 tablespoon milk and brown sugar in a saucepan.
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12
Bring to the boil, and let boil 2 minutes, stirring constantly; remove from heat.
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13
Stir in the powdered sugar and vanilla right away until smooth and thick.
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14
Fill about 1/2 teaspoon butterscotch frosting into each depression on the cookie and immediately sprinkle frosting with nuts.
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15
(Don't sprinkle the nuts after you frost all the cookies, because the frosting hardens very fast.)
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16
If the frosting seems too thick, add a few drops of milk and stir well.
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17
Let the frosting set, about 15 minutes.
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18
The cookies can be put into a zip-lock bag, and they freeze well.
