Almond Butter Cookies

Almond Butter Cookies
Staff Writer

California Almonds

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. 

Ingredients

  • Cooking spray
  • 3/4  Cups  all-purpose flour
  • 1/2  Cup  whole-wheat pastry flour, or regular whole-wheat flour
  • 3/4  Teaspoons  salt
  • 1  Teaspoon  baking soda
  • 1/4  Cup  unsalted butter, softened
  • 3/4  Cups  smooth, unsalted almond butter
  • 1/3  Cup  packed light brown sugar
  • 1/3  Cup  granulated sugar
  • 1/2  Teaspoon  vanilla extract
  • egg
  • 36  whole almonds, about a heaping 1/4 cup

Directions

Preheat the oven to 375 degrees. Spray 2 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, 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.

Nutritional Facts

Total Fat
4g
6%
Sugar
1g
1%
Saturated Fat
1g
4%
Carbohydrate, by difference
6g
5%
Protein
2g
4%
Calcium, Ca
24mg
2%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Folate, total
32µg
8%
Iron, Fe
1mg
6%
Magnesium, Mg
19mg
6%
Niacin
1mg
7%
Phosphorus, P
42mg
6%
Selenium, Se
1µg
2%
Sodium, Na
84mg
6%
Water
4g
0%
Zinc, Zn
1mg
13%

Almond Shopping Tip

Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

Almond Cooking Tip

Toasting your nuts helps release essential oils and intensifies their flavor.