Chock full of almonds and almond butter in a bite is what I wanted in a cookie. These Almond Butter Cookies are made in a jiffy for tea. As I was clearing the refrigerator, I found half a bottle of almond butter that will head towards the bin next month. As usual, I was browsing through my bake books for a recipe that I can use up the almond butter. Finally, I found Dorie Greenspan’s Peanut butter crisscrosses. This recipe came to form by tweaking the original one. And I sprinkled colored sugar. Cute! ain’t it? When PR returned home, I offered these for tea and he gave me that ‘Are you kidding?’ look. Well, I know colored sugar is mostly for kids but WTH? I like cookies with colored or regular sugar. The taste is what matters and this one is a winner! The day I baked these almondies was a RAINY day in San Jose. We hardly had sun light for an hour or so. This is the best picture I could shoot with my mobile instagram.
Makes 24 cookies (3 inch each)
1 ¼ cup All purpose flour
½ cup Almond butter, crunchy or smooth * I used smooth.
½ cup Unsalted butter
½ cup Brown sugar
6 tbsp Granulated sugar
¾ cup Almonds, chopped *Roasted and unpeeled/peeled
¼ tsp Baking soda
¼ tsp Salt
A pinch of Nutmeg or Cinnamon *Optional
¼ cup Colored or regular sugar, for rolling
- Pre heat oven to 350° F. Mix all the dry ingredients in a bowl and keep aside.
- Beat butter with the paddle attachment of the stand mixer for 2 mins or until creamy and smooth.
- Add almond butter and beat for 2 mins. Stir in the sugar and continue beating for 3 mins.
- Add the egg, beat for another min. Now add the dry ingredients slowly only until they are combined.
- Mix in the chopped almonds. Now you’ll have a soft, pliable dough.
- Put the colored sugar into a small bowl.
- Roll the cookie dough between your palms into small balls. Drop the dough balls into the sugar to coat them.
- Place them on the baking sheet, leaving 2 inches between them. Now gently press the coated dough ball with the back of a teaspoon to flatten the dough.
- Bake for 15 mins rotating the sheet 180 degree angle midway point. When done the cookies will be lightly colored and bit soft. It becomes crunchy upon cooling.
- Sit the cookies on the sheet for a couple of mins before transferring to a cooling rack. Cool to room temperature.
- Wrapped well, store them in a cookie jar for up to 3 days.