ALMOND BUTTER BALLS RECIPE RECIPES
ALMOND BUTTER COOKIES | ALLRECIPES
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.
Provided by Almond Board
Categories Almond Board
Yield 3 dozen cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Spray two baking sheets with cooking spray. In a large bowl whisk together the flours, salt and baking soda. In another large bowl beat together the butter, almond butter and sugars until fluffy. Add the vanilla and egg and beat until well combined. Gradually stir in the flour mixture, blending well.
- Shape the dough into 3/4 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.
Nutrition Facts : Calories 82.4 calories, CarbohydrateContent 8.2 g, CholesterolContent 8.6 mg, FatContent 5.1 g, FiberContent 0.5 g, ProteinContent 1.7 g, SaturatedFatContent 1.2 g, SodiumContent 86.8 mg, SugarContent 3.9 g
ALMOND BUTTER COOKIES - RECIPE FOR ALMOND BUTTER COOKIE ...
These Almond Butter Cookies are the tastiest I've tried and make a great addition to your regular cooking baking.
Provided by Katie
Total Time 27 minutes
Prep Time 10 minutes
Cook Time 12 minutes
Yield 36
Number Of Ingredients 11
Steps:
- Line baking sheet with parchment paper or spray with nonstick cooking spray.
- Preheat oven to 350 degrees F.
- Combine flour, baking soda, baking powder, and salt. Set aside.
- Beat butter until creamy.
- Add sugars beating until fluffy, approximately 3 minutes.
- Scrap the bowl as necessary.
- Beat in almond butter until incorporated.
- Beat in vanilla and then eggs, one at a time.
- Gently stir in the dry ingredients (I switched to the paddle on my kitchen aid mixer).
- Add ground almonds and stir until just incorporated.
- Roll cookies into 2 Tbs sized balls.
- Place on baking sheets and press each ball twice with a fork to make a crisscross design.
- Bake cookies for 10-12 minutes.
- Edges should be slightly browned and the cookies puffed.
- Cool on sheets for 4 minutes before transferring to a cookie cooling rack.
Nutrition Facts : Calories 191 calories, CarbohydrateContent 20 grams carbohydrates, CholesterolContent 24 milligrams cholesterol, FatContent 11 grams fat, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SaturatedFatContent 4 grams saturated fat, ServingSize 1 cookie, SodiumContent 120 grams sodium, SugarContent 11 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 7 grams unsaturated fat
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