My friend Eileen made some really yummy cookies for me the other day. She is quite a baker! These Almond Butter Cookies remind me of both shortbread and sugar cookies…rich and buttery like shortbread and sweet with a chewy center and crispy edges like some sugar cookies I’ve had. Since they have almonds and almond butter in them, that makes them healthy too, right? They would be perfect to serve at an afternoon tea. Or with a cup of coffee next time you take a little coffee break.
Hope you get a chance to try out Eileen’s recipe!
EILEEN’S ALMOND BUTTER COOKIES
Makes 2 dozen cookies
- 1/2 cup creamy-style almond butter (available at health food stores; some Wal-Marts also carry it)
- 1/2 cup (1 stick) butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 teaspoon almond extract or emulsion
- 1 1/4 cups unbleached flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup sliced or slivered almonds
In large bowl, blend almond butter and butter together, then add granulated sugar and brown sugar; blend well. Add egg and almond extract or emulsion, blending everything well; set aside.
In medium bowl, sift together flour, baking powder, baking soda, and salt. Add these dry ingredients to almond butter mixture and blend everything well. Then fold in almonds, stirring to distribute evenly in batter.
Roll dough into balls the size of large walnuts. Place 3 inches apart on lightly sprayed or greased cookie sheet. Flatten balls of dough lightly with a spatula to about a 3/8″ thickness (or slightly less than 1/2″ thick). Bake at 375 degrees F for 10 to 12 minutes, until set but not hard.
Remove cookies immediately from the hot cookie sheet to a wire rack (if you leave them on the cookie sheet they will get too dry); let cookies cool completely on rack.
I bet they taste great warm out of the oven, too…maybe you’ll have to munch on a few as you’re transferring the cookies to the cooling rack!
Do you like almonds? What’s your favorite almond-flavored treat?