That would be almond butter as in peanut butter, not butter cookies with almonds in them.
So a few weeks ago I started noticing almond butter in the Publix. I love almonds and I love peanut butter so I thought, “This is a good thing!” And then I looked at the price tag. I love the Publix but they wanted almost $10 for a jar! My wine doesn’t cost that much. Well, yes it does, but not much more.
Luckily for me, I was at the farmer’s market last week and what did they have? A big old tub of almond butter for five bucks. That’s more like it. I snatched it up and brought it home. The first thing I made was an almond butter and jelly sandwich. Pretty darn tasty, but that sandwich only skimmed the surface of the large vat of almond butter. So I decided to make cookies. If peanut butter cookies are good, which they are, almond butter cookies might be better.
I searched and searched the internet for a recipe, but apparently nobody’s thought to make almond butter cookies. Please do not prove me wrong. At least in public. Every recipe I found was for butter cookies that had chunks of almonds in them.
So here you go. Almond butter cookies. They were delicious. Not too sweet despite all the sugar. I have to tell you that these puppies spread out quite a bit so put some distance between your balls. So to speak. Sorry.
Almond Butter Cookies
½ cup unsalted butter
½ cup almond butter
½ cup white sugar
½ cup packed brown sugar
1 ¼ cup all-purpose flour
¼ teaspoon salt
¾ teaspoon baking soda
½ teaspoon baking powder
Cream together butter, almond butter and sugars. Beat in egg.
In a separate bowl, sift flour, baking powder, baking soda and salt. Stir into batter. Refrigerate for one hour.
Roll dough into one-inch balls and put on baking sheet. Flatten each ball with a fork and make a criss-cross pattern. Bake in a preheated 375 degree oven for about 10 minutes or until cookies begin to brown.