I could have just eaten this out of the jar. Would of it been wrong. I did buy it. Well, it is going into the cookies. And let me tell you, these cookies are just amazing. My Mom suggested Almond Extract. Sometimes, almond cookies have needed extract, DO NOT put it in these. You will ruin the smooth nutty taste. They were quick to make, and baked in nothing flat. I love new cookies. I really cannot imagine just eating the same old, same old my whole life. BORING.
Almond Butter Delights
Adapted by ME
1/2 cup butter (1 stick) at room temperature
1 cup white sugar
1/2 cup almond butter
1 large egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup crushed slivered almonds
Preheat oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper. Set aside.
In a large bowl with a paddle attachment, cream together the butter and sugar until light and fluffy. 2 or 3 minutes. Add in almond butter and continue to mix. Add in egg and vanilla until just incorporated.
While you are creaming the butter and sugar together, in a separate bowl, whisk together flour, baking soda, baking powder and salt.
Once the wet ingredients are incorporated, begin slowly adding in the dry ingredients. Mix until just blended, no pockets of flour. Gently stir in by hand the crushed slivered almonds.
Using a cookie scoop, place dough on Silpats about two inches apart. Smash cookies down with a wet cup or wet bottom of glass.
Bake for 9-11 minutes, until edges start to get slightly brown. Transfer to wire rack and let cool completely.
Makes about 3 1/2 dozen
This is a perfect batch. When you do not need a ton of cookies
I have only tried this brand of Almond Butter. If you have a better brand, let me know
Perfect for display. They are crispy, but melt in your mouth with all of the butter
If I only ate 1.....