Salty Mixed Nut Cookies

Salty Mixed Nut Cookies might be just the hor d'oeuvre you are searching for. One portion of this dish contains approximately 4g of protein, 10g of fat, and a total of 173 calories. This recipe serves 24 and costs 27 cents per serving. 111 person were impressed by this recipe. A mixture of whole almonds, crunchy peanut butter, egg, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. It is brought to you by Serious Eats. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 22%. Users who liked this recipe also liked Mixed Fruit-and-nut Cookies, Mixed Nut Butter Chocolate Chunk Cookies, and Mixed Nut Florentines- {Gluten & Refined Sugar Free} Lace Cookies.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 In a medium bowl, whisk together flour, salt, and baking soda. Set aside. In a large bowl, beat together sugar and butter until creamy. Add egg and vanilla. Beat in almond butter and peanut butter until well combined. Add dry ingredients to bowl and mix just until dough comes together. Cover with plastic wrap and chill in refrigerator for 1 hour. 2 Place oven racks in middle and upper positions and preheat oven to 325°F. Line two baking sheets with parchment paper. Roll dough into 24 two-inch balls. Lightly press down on each ball with a whole almond until dough is slightly flattened. Spread cookies on two baking sheets, leaving a couple of inches of space between each cookie. 3 Bake cookies until cracked and golden, about 15 minutes. Let cool for 5 minutes on baking sheet, then transfer to rack to finish cooling.

 

Step by step:

1. In a medium bowl, whisk together flour, salt, and baking soda. Set aside. In a large bowl, beat together sugar and butter until creamy.

2. Add egg and vanilla. Beat in almond butter and peanut butter until well combined.

3. Add dry ingredients to bowl and mix just until dough comes together. Cover with plastic wrap and chill in refrigerator for 1 hour.

4. Place oven racks in middle and upper positions and preheat oven to 325°F. Line two baking sheets with parchment paper.

5. Roll dough into 24 two-inch balls. Lightly press down on each ball with a whole almond until dough is slightly flattened.

6. Spread cookies on two baking sheets, leaving a couple of inches of space between each cookie.

7. Bake cookies until cracked and golden, about 15 minutes.

8. Let cool for 5 minutes on baking sheet, then transfer to rack to finish cooling.

Nutrition Information:

covered percent of daily need