It's been a cold weekend, folks. I felt compelled to bake just because the oven kept my apartment warm. (excuses, excuses)
These are a variation of traditional peanut butter cookies. I used almond butter and added a splash of almond extract in addition to the vanilla, to play up the almond flavor. I also switched up some of the all purpose flour for almond meal (count 'em, three different almond ingredients in these cookies!) and spelt flour.
These cookies were the perfect thing to warm up a cold weekend. Crunchy edges, chewy centers, nutty and buttery.
Almond Butter Cookies
Adapted from The Joy of Cooking
Makes about 40 2-inch cookies
1 1/2 cups all purpose flour (I used 1/2 cup each all purpose, spelt, and almond flours)
1/2 teaspoon baking soda
1/4 teaspoon salt (omit if your almond butter contains salt)
6 tablespoons butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup almond butter
Preheat oven to 350F. Line two baking sheets with parchment paper.
In a small bowl, whisk together the flour(s), baking soda and salt. Set aside.
In a large bowl, cream the butter and sugars until light and fluffy, then add the egg, extracts and almond butter. Stir in the dry ingredients.
Form 1-inch balls of dough and space about 2 inches apart on the prepared baking sheets. Press down on each ball with a fork to make a criss-cross pattern. Bake for 12-15 minutes until edges are golden brown.