Cookies & IceCream

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Almond Butter Cookies

Difficulty:Easy

Ingredients

    Description

    • 1/2 cup white sugar (or Organic Evaporated Cane Juice Crystals) • 1/2 cup packed Brown Sugar • 1/2 cup butter, room temperature • 1/2 cup Barney Almond Butter • 1 egg • 1 1/4 cup flour • 3/4 teaspoon baking soda • 1/2 teaspoon baking powder • 1/4 teaspoon Sale di Cervia Sea Salt Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the Barney Almond Butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and Sale di Cervia Sea Salt. Stir the dry ingredients into the sugar butter mixture. Wrap dough in plastic and refrigerate at least 3 hours. Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely. For chewier cookies, bake at 300°F for 15 minutes. Recipe adapted from and photo courtesy of www.simplyrecipes.com

    • 1. Beat the butter until creamy, 2 minutes.
    • 2. Add the sugars, beat for 2 more minutes.
    • 3. Mix in the Barney Almond Butter and egg.
    • 4. Mix together the dry ingredients - flour, baking soda, baking powder and Sale di Cervia Sea Salt. Stir the dry ingredients into the sugar butter mixture.
    • 5. Wrap dough in plastic and refrigerate at least 3 hours.
    • 6. Preheat oven to 375°F. Shape dough into 1 1/4 inch balls.
    • 7. Place about 3 inches apart on ungreased cookie sheet.
    • 8. Flatten in crisscross pattern with a fork.
    • 9. Bake until light brown, 9 to 10 minutes.
    • 10. Cool on baking sheets for a minute; transfer to rack to cool completely.
    • 11. For chewier cookies, bake at 300°F for 15 minutes.
    • 12. Recipe adapted from and photo courtesy of www.simplyrecipes.com

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