Buttery and oh so tasty, these cookies are crisp and have the delightful fragrance of almond. Excellent as a light biscuit to serve with tea or coffee or just as a sweet treat.
Makes: 48 servings || Takes: 30 Minutes
1 egg yolk
1 cup natural almond butter
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1 cup packed brown sugar
Preheat oven to 350F.
In a medium bowl, combine flour, baking soda and salt.
In a large bowl, using a wooden spoon or an electric mixer, beat butter with sugar until creamy (about 1 minute).
Beat in egg and yolk, almond butter and vanilla. Using a wooden spoon, gradually stir in flour mixture until just combined.
Scoop about 1 tbsp dough and roll into a ball. Place on a baking sheet. Repeat, placing cookies 2 in. apart. Dip a fork in granulated sugar and press a criss-cross pattern on each ball.
Bake in centre of oven (for 7 to 8 minutes).
Remove sheet to a rack and leave for 2 min. Cookies will look undercooked, but will continue to bake as they sit.
Transfer cookies to a rack to cool completely. Let baking sheet cool before making the next batch.