Almond Butter Cookies Food

ALMOND BUTTER COOKIES

Steps:

• Line baking sheet with parchment paper or spray with nonstick cooking spray.
• Preheat oven to 350 degrees F.
• Combine flour, baking soda, baking powder, and salt. Set aside.
• Beat butter until creamy.
• Add sugars beating until fluffy, approximately 3 minutes.
• Scrap the bowl as necessary.
• Beat in almond butter until incorporated.
• Beat in vanilla and then eggs, one at a time.
• Gently stir in the dry ingredients (I switched to the paddle on my kitchen aid mixer).
• Add ground almonds and stir until just incorporated.
• Roll cookies into 2 Tbs sized balls.
• Place on baking sheets and press each ball twice with a fork to make a crisscross design.
• Bake cookies for 10-12 minutes.
• Edges should be slightly browned and the cookies puffed.
• Cool on sheets for 4 minutes before transferring to a cookie cooling rack.

ALMOND BUTTER COOKIES

Steps:

• Preheat oven to 350* and line cookie sheets with parchment paper.
• Beat together almond butter and sugar in a large bowl with an electric mixer until smooth.
• Add beaten egg and baking soda to almond butter mixture and beat until well combined.
• Roll 1 teaspoon of dough into a ball and roll in sugar then place on cookie sheet.
• Place dough balls one inch apart on cookie sheet and either leave as little balls (which is how we like them) or flatten with tines of fork making a cross pattern.
• Bake until slightly puffed and a golden pale, about 10 minutes, careful not to over cook.
• Cool cookies on parchment paper about 2 minutes and then transfer with spatula to rack to cool at least 10 more minutes.

CHEWY ALMOND BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat shortening, almond butter, brown sugar, and white sugar in a bowl until smooth. Combine hot water, baking soda, and salt together in another bowl; stir into almond butter mixture until creamy. Add eggs and vanilla extract; beat until blended. Gradually stir in flour until dough is just blended.
• Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Press and flatten balls with a fork to create a crosshatch pattern.
• Bake in preheated oven until golden brown, 8 to 12 minutes.

ALMOND BUTTER COOKIES

Steps:

• Heat oven to 375°F.
• In a large bowl, combine 1/2 cup sugar, brown sugar, and butter.
• Beat until fluffy.
• Add almond butter, almond and vanilla extract and egg, mix well.
• In a separate bowl, combine flour, baking soda and salt.
• Mix dry ingredients together with a fork or wire whisk.
• Add dry ingredients to the peanut butter mixture, 1/2 cup at a time, mixing well.
• Scoop dough with a 1 1/2-inch cookie scoop.
• Place 2-inches apart on cookie sheets lightly sprayed with Pam.
• Dip fork in 1/8 cup sugar and flatten dough with a criss-cross pattern.
• Lightly sprinkle sugar on the cookies.
• Bake at 375°F for 6-9 minutes until golden brown.
• Let cookies cool on cookie sheet for one minute.
• Put cookies on wire racks to cool completely before putting in a cookie jar.

EASY ALMOND BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.
• Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
• Bake in preheated oven until golden brown, about 15 minutes.

ALMOND BUTTER, OAT AND CRANBERRY COOKIE DOUGH BALLS

Steps:

• Add the flour, almond butter, maple syrup, oats, cranberries, vanilla and dates to a large bowl and stir to combine. Refrigerate the dough for 30 minutes.
• Scoop out 1 tablespoon size portions of dough and roll into a ball. Place the cookie dough ball onto a plate and continue the process with the remaining dough.
• Cookie dough balls can be stored in an airtight container in the fridge for up to 2 weeks.

ALMOND BUTTER COOKIES (SANDWICHED WITH JAM)

Steps:

• Preheat oven to 375 degrees. Combine ground almonds and sugar. Blend in butter. Add dry ingredients. Add water and blend well. Shape into a flattened ball. Wrap in parchment and chill at least 1/2 hour. Roll out onto lightly floured board until approximately 1/4-inch thick. Cut into desired shapes, and place on parchment covered baking sheet about 2 inches apart. Bake until golden brown. Cool. Sandwich with strained or seedless jam (raspberry is great!) or chocolate ganache.;