Almond Butter Cookies
Almond Butter Cookies might be just the hor d'oeuvre you are searching for. This lacto ovo vegetarian recipe serves 15 and costs 76 cents per serving. One serving contains 442 calories, 6g of protein, and 29g of fat. Head to the store and pick up almond butter, quick cooking oats, butter, and a few other things to make it today. This recipe is liked by 3456 foodies and cooks. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by She Wears Many Hats. With a spoonacular score of 42%, this dish is solid. If you like this recipe, take a look at these similar recipes: Almond Butter Cookies, Almond Butter Cookies, and Butter Almond Cookies.
Servings: 15
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1/3 cup almond butter
1/2 cup almond butter
1/2 cup toasted sliced almonds, rough chopped
1 teaspoons baking powder
2 teaspoons baking soda
1/2 cup firmly packed light brown sugar
1/4 pound butter, at room temperature
1/2 pound butter, room temperature
1 2/3 cups confectioners' sugar
1 large eggs
1 cup all-purpose flour
1/2 cup granulated sugar
1 1/4 cups quick-cooking oats
1 teaspoons vanilla extract
Equipment:
hand mixer
whisk
bowl
baking sheet
wire rack
Cooking instruction summary:
Preheat oven to 350-degrees F. Line baking sheets with baking parchment.For cookies:Whisk together flour, baking powder and baking soda; set aside.Use an electric mixer to cream together butter and almond butter until smooth. Continue beating at medium speed; add sugars; beat for an additional 4 minutes, stopping to scrape bowl down twice.Reduce speed to low, add eggs and vanilla; mix until smooth.Continue mixing at low speed; add flour mixture and beat until well mixed, scraping down bowl as needed. Add toasted almonds and oats; mix until incorporated.Drop 2 tablespoon balls* of dough on prepared baking sheets spaced at least 3-inches apart.Bake about 10-12 minutes, cookies should spread and turn light golden brown. When done, allow to cool about 5-10 minutes on baking sheet; cookies should firm up. Once firmed up, transfer cookies to a cooling rack; allow to cool completely before filling.For sandwich cookie filling:Cream together butter, almond butter and confectioners sugar until smooth. If needed add a tablespoon of milk at a time to achieve spreadable consistency.Assemble cookie sandwiches by spreading cookie filling on the flat side of a cookie. Top with another cookie. Repeat.
Step by step:
Preheat oven to 350-degrees F. Line baking sheets with baking parchment.For cookies
1. Whisk together flour, baking powder and baking soda; set aside.Use an electric mixer to cream together butter and almond butter until smooth. Continue beating at medium speed; add sugars; beat for an additional 4 minutes, stopping to scrape bowl down twice.Reduce speed to low, add eggs and vanilla; mix until smooth.Continue mixing at low speed; add flour mixture and beat until well mixed, scraping down bowl as needed.
2. Add toasted almonds and oats; mix until incorporated.Drop 2 tablespoon balls* of dough on prepared baking sheets spaced at least 3-inches apart.
3. Bake about 10-12 minutes, cookies should spread and turn light golden brown. When done, allow to cool about 5-10 minutes on baking sheet; cookies should firm up. Once firmed up, transfer cookies to a cooling rack; allow to cool completely before filling.For sandwich cookie filling:Cream together butter, almond butter and confectioners sugar until smooth. If needed add a tablespoon of milk at a time to achieve spreadable consistency.Assemble cookie sandwiches by spreading cookie filling on the flat side of a cookie. Top with another cookie. Repeat.
Nutrition Information:
covered percent of daily need
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