Quick 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:

• Whisk together flour, baking soda, and salt.
• Beat together butter, sugars, corn syrup, vanilla, and almond extract in a large bowl with an electric mixer at medium-high speed (use paddle attachment if you have a stand mixer) until pale and fluffy, about 2 minutes. Reduce speed to low, then add flour mixture and mix just until a dough begins to form. Add almonds and mix just until incorporated. Form dough into a rectangular log (about 12 inches long, 2 inches wide, and 3/4 inch thick). Wrap in wax paper and chill until firm, about 2 hours.
• Put oven rack in middle position and preheat oven to 325°F. Butter a large baking sheet.
• Cut half of log into 1/8-inch-thick slices with a thin sharp knife and arrange 3/4 inch apart on baking sheet. (Keep remaining dough chilled.)
• Bake cookies until golden, about 12 minutes, then transfer with a thin metal spatula to a rack to cool. Repeat with remaining dough.

QUICK ALMOND BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat brown sugar and eggs together in a bowl until smooth; add peanut butter and beat until well-combined. Stir flour, chocolate chips, and baking soda into peanut butter mixture until dough forms. Roll dough into balls, and place 2-inches apart on a baking sheet. Flatten dough balls with the back of a spoon.
• Bake in preheated oven until golden brown, 15 to 25 minutes.

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 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.;

ALMOND BUTTER COOKIES

Steps:

• Preheat oven to 350 °F.
• Cream butter and sugar together until smooth. Beat in almond butter and egg white and stir in vanilla extract and rum. Sift in pastry flour and salt and combine until dough is soft and smooth.
• Roll cookies into 1-inch balls and place on a parchment-lined cookie sheet. Press a whole almond into center of each cookie. Bake for 12 to 15 minutes on the center rack of the oven until cookies lightly brown around edges. Transfer cookies to a cooling rack.
• Prepare cookies as above.
• Beat chocolate hazelnut spread and almond butter until smooth. Spread on the bottom side of an almond butter cookie and sandwich filling between another cookie, pressing gently.

CRISPY ALMOND BUTTER THINS (COOKIES)

Steps:

• Using a heavy duty stand mixer cream butter with sugar and almond extract on medium speed until well combined (about 5 minutes or until no sugar granules should remain).
• Beat in egg yolks until combined.
• In a small bowl combine the flour with salt until combined; add to the creamed mixture and mix on low speed until combined.
• Remove to a surface and work the dough using with clean hands until smooth.
• Divide the dough evenly in half.
• Shape into two logs, wrap in waxed paper or plastic wrap and chill for minimum 3 hours or until very hard.
• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Unwrap the dough log then slice into about 1/4-inch slices (the thinner that you slice these the crispier they will be when they bake).
• Place onto lightly greased baking sheet.
• Bake until lightly browned around the edges (about 12-15 minutes, the cookies will not be crispy if you under bake them).
• Cool slightly on baking sheet (the cookies will harden even more upon sitting) then coat in sugar.

ALMOND BUTTER COOKIES

Steps:

• Preheat oven to 300°F.
• Combine flour and baking powder; set aside.
• In a large bowl, cream the butter and sugar until light and fluffy.
• Beat in the egg yolks and the extracts.
• Blend in the dry ingredients.
• Break off walnut-sized pieces of dough and roll into balls.
• Place 1 1/2" apart on ungreased cookie sheets.
• Press an almond into the center of each cookie flattening them slightly.
• Bake for 15-20 minutes until the cookies are golden brown.
• Transfer to wire racks to cool.

ALMOND BUTTER BLOSSOMS

Steps:

• Heat oven to 375°F.
• In large bowl, beat almond butter, softened butter, granulated sugar, brown sugar and 1 egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda, baking powder and salt until dough forms.
• Shape dough into 60 (1-inch) balls. In small bowl, beat 2 egg whites lightly with fork. Place chopped almonds in another small bowl. Dip each ball into egg white, then roll in almonds. On ungreased cookie sheets, place balls 2 inches apart.
• Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute, then press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack. Cool completely, about 2 hours or until chocolate candy is set. Store covered in airtight container at room temperature with waxed paper between layers.