A whole-wheat and almond butter version of the Chinese cookie classic. These treats are an ideal partner-in-cookie-crime to a cold glass of milk or a cup of afternoon tea.
Almond Butter Cookies
Servings
36 Servings
Ingredients
- Cooking spray
- ¾ cup all purpose flour
- ½ cup whole wheat pastry flour or regular whole wheat flour
- ¾ teaspoon salt
- 1 teaspoon bBaking soda
- ¼ cup unsalted butter softened
- ¾ cup smooth unsalted almond butter
- ⅓ cup packed light brown sugar
- ⅓ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 egg
- 36 raw whole almonds a heaping ¼ cup
Instructions
- Preheat the oven to 375°.
- Spray two baking sheets with cooking spray.
- In a large bowl, whisk together flours, salt, and baking soda.
- In another large bowl, beat together butter, almond butter and sugars until fluffy.
- Add vanilla and egg and beat until well combined. Gradually stir in the flour mixture, bending well.
- Shape the dough into ¾-inch balls, and place on the baking sheets. Place an almond in center of each cookie and press down lightly.
- Bake for 10-12 minutes, until lightly browned. Cool on a wire rack.
- Source: Almond Board of California
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