Almond Butter Cookies

My friend in Calgary was just in and out of the hospital a bunch of times due to complications with a surgery. As I was unable to take time off to go visit, I figured a few batches of cookies was the least I could do. I’ve always felt that a batch of homemade peanut butter cookies were warm and cozy, the perfect cookie for a “get well soon” patient. Except in this case, the patient is allergic to peanuts! So I switched it to Almond Butter! I also made Cranberry Almond Biscotti! Both perfect paired with coffee or tea!

Almond Butter CookiesShe received them today and I got a text saying, “I LOVE them!”. That is always my goal! I hope they make her feel better!

Almond Butter CookiesI made this recipe all in one bowl with a wooden spoon. The way we all started, before stand mixers, and hand helds! I definitely got my arm work out that day!

Almond Butter Cookies Almond Butter CookiesI also got good use out of my new scooper! The baker that made our wedding cake decided to close his business and had a little sale. I was able to ‘scoop’ up some good deals! This being one of them!

Almond Butter Cookies Almond Butter CookiesThese cookies crack at the edges if they are forked before going in. Make sure to set them up for about 3 minutes in the over previous to forking and baking for the rest of the time.

Almond Butter Cookies Almond Butter Cookies

 

Almond Butter Cookies

Prep time: 10 minutes     Cook time: 8 minutes     Cool time: 20 minutes

Ingredients:

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, at room temperature

1 cup packed brown sugar

1 egg

1 egg yolk

1 cup natural almond

1 tsp vanilla

Directions:

Preheat oven to 350F. In a medium bowl, combine flour, baking soda and salt.

In a large bowl, using a wooden spoon, beat butter with sugar until creamy, about 1 min.

Beat in egg and yolk, almond butter and vanilla. Using a wooden spoon, gradually stir in flour mixture until just combined.

Scoop about 1 tbsp dough and roll into a ball. Place on a baking sheet. Repeat, placing cookies 2 in. apart.

They tend to crack around the edges while baking. For perfectly round cookies, bake 3 min first, then remove from oven, Dip a fork in granulated sugar and press a criss-cross pattern on each ball and continue baking.

Bake in centre of oven for another 5-6 min. Remove sheet to a rack and leave for 2 min. Cookies will look undercooked, but will continue to bake as they sit. Transfer cookies to a rack to cool completely. If using the same baking sheet, let the sheet cool before making the next batch.

Let the cookies cool completely to allow them to set completely.

 

{recipe from Chatelaine}

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One thought on “Almond Butter Cookies

  1. Pingback: Cranberry Almond Biscotti | Bake and Be Merry

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