Almond Butter Cookies
Ingredients
- 1/2 cup (125 mL) unsalted butter, softened
- 1/3 cup (75 mL) packed brown sugar
- 1/3 cup (75 mL) granulated sugar
- 1/2 cup (125 mL) almond butter
- 1 egg
- 1 1/4 cup (300 mL) all-purpose flour
- 1/4 tsp (1 mL) vanilla extract
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) baking powder
- Pinch salt
- 3/4 cups (175 mL) coarsely chopped almonds
Preparation
In large bowl, beat butter until fluffy; beat in brown and granulated sugars until light and fluffy. Beat in almond butter; beat in egg and vanilla until smooth.
In separate bowl, whisk together ground almonds, baking soda, baking powder and salt; stir into batter. Fold in chopped almonds.
Roll rounded tablespoonfuls/15 mL of the dough into balls; place 2 inches/5 cm apart on parchment paper–lined or greased rimless baking sheets. With fork dipped in flour, press cookies to make crisscross pattern and flatten to about 1/2-inch/ 1 cm thickness.
Bake in centre of 350F/180C oven until edges and bottoms are light golden, 12 to 14 minutes. Let cool on pan on rack for 5 minutes; transfer to rack and let cool completely.
Makes about 30 cookies.
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