Almond Butter Cookies Recipe Healthy

CHEWY ALMOND BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat shortening, almond butter, brown sugar, and white sugar in a bowl until smooth. Combine hot water, baking soda, and salt together in another bowl; stir into almond butter mixture until creamy. Add eggs and vanilla extract; beat until blended. Gradually stir in flour until dough is just blended.
• Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Press and flatten balls with a fork to create a crosshatch pattern.
• Bake in preheated oven until golden brown, 8 to 12 minutes.

HEALTHY 3-INGREDIENT ALMOND BUTTER COOKIES!

Steps:

• First start by preheating your oven to 350 degrees F and then line your baking sheet with parchment paper.
• Add all of the ingredients to a food processor and pulse to combine.
• Using a small cookie scooper, scoop out equally sized cookie dough balls and place them on your parchment lines baking sheet.
• Flatten each cookie gently using a fork then bake for 11-12 minutes or until they start turning golden brown.

EASY ALMOND BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.
• Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
• Bake in preheated oven until golden brown, about 15 minutes.

BUTTERY ALMOND COOKIES

Steps:

• In a large bowl, stir together flours, cornstarch, baking powder and salt.
• In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until lightened in color and fluffy, 3 to 4 minutes. Beat in egg yolk and almond extract until combined, about 20 seconds. With the mixer running on low, add flour mixture, beating until just incorporated. Do not overmix.
• Divide dough into two balls. On a floured surface, roll each ball into a 1 1/2-inch-thick log. (If the dough is too soft to work with, chill it for 20 to 30 minutes before forming it into logs.) Wrap logs tightly in parchment paper or plastic wrap, and refrigerate until very firm, at least 2 hours or overnight.
• When you are ready to bake the cookies, heat oven to 325 degrees. Line 2 baking sheets with parchment.
• Use large, sharp knife to cut each log into 1/4-inch-thick rounds. Place cookies 1 inch apart on prepared baking sheets.
• Bake until cookie edges and bottoms are golden brown, about 15 to 22 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
• Make the icing: In a large bowl, whisk together confectioners' sugar, melted butter, 1 tablespoon buttermilk, vanilla and almond extracts. If the icing isn't thin enough to drizzle, add more buttermilk. It should be a little thicker than heavy cream.
• Using a fork, drizzle icing all over the cooled cookies, then top with almond slices if you like. Let the icing set for at least 1 hour, then store at room temperature in an airtight container. The cookies will keep for at least 3 days.