Quick Almond Butter Cookies Recipes

ALMOND BUTTER COOKIES

Steps:

• Heat oven to 375°F.
• In a large bowl, combine 1/2 cup sugar, brown sugar, and butter.
• Beat until fluffy.
• Add almond butter, almond and vanilla extract and egg, mix well.
• In a separate bowl, combine flour, baking soda and salt.
• Mix dry ingredients together with a fork or wire whisk.
• Add dry ingredients to the peanut butter mixture, 1/2 cup at a time, mixing well.
• Scoop dough with a 1 1/2-inch cookie scoop.
• Place 2-inches apart on cookie sheets lightly sprayed with Pam.
• Dip fork in 1/8 cup sugar and flatten dough with a criss-cross pattern.
• Lightly sprinkle sugar on the cookies.
• Bake at 375°F for 6-9 minutes until golden brown.
• Let cookies cool on cookie sheet for one minute.
• Put cookies on wire racks to cool completely before putting in a cookie jar.

ALMOND BUTTER COOKIES (SANDWICHED WITH JAM)

Steps:

• Preheat oven to 375 degrees. Combine ground almonds and sugar. Blend in butter. Add dry ingredients. Add water and blend well. Shape into a flattened ball. Wrap in parchment and chill at least 1/2 hour. Roll out onto lightly floured board until approximately 1/4-inch thick. Cut into desired shapes, and place on parchment covered baking sheet about 2 inches apart. Bake until golden brown. Cool. Sandwich with strained or seedless jam (raspberry is great!) or chocolate ganache.;

QUICK ALMOND BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat brown sugar and eggs together in a bowl until smooth; add peanut butter and beat until well-combined. Stir flour, chocolate chips, and baking soda into peanut butter mixture until dough forms. Roll dough into balls, and place 2-inches apart on a baking sheet. Flatten dough balls with the back of a spoon.
• Bake in preheated oven until golden brown, 15 to 25 minutes.

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.

ALMOND BUTTER COOKIES

Steps:

• Whisk together flour, baking soda, and salt.
• Beat together butter, sugars, corn syrup, vanilla, and almond extract in a large bowl with an electric mixer at medium-high speed (use paddle attachment if you have a stand mixer) until pale and fluffy, about 2 minutes. Reduce speed to low, then add flour mixture and mix just until a dough begins to form. Add almonds and mix just until incorporated. Form dough into a rectangular log (about 12 inches long, 2 inches wide, and 3/4 inch thick). Wrap in wax paper and chill until firm, about 2 hours.
• Put oven rack in middle position and preheat oven to 325°F. Butter a large baking sheet.
• Cut half of log into 1/8-inch-thick slices with a thin sharp knife and arrange 3/4 inch apart on baking sheet. (Keep remaining dough chilled.)
• Bake cookies until golden, about 12 minutes, then transfer with a thin metal spatula to a rack to cool. Repeat with remaining dough.

BUTTER ALMOND COOKIES

Steps:

• In a large bowl, beat the cream cheese, 5 tablespoons butter and egg yolk until smooth. Add cookie mix and mix well. , Turn dough onto a lightly floured surface; knead 15-20 times or until smooth. Roll into a 12-in. square. Spread remaining butter to within 1/2 in. of edges. , Combine sugar and extract; sprinkle over half of the dough. Fold dough over sugar mixture; pinch edges to seal. Lightly beat egg white; brush over top of dough. Sprinkle with almonds., Place on a greased baking sheet. Bake at 375° for 20-25 minutes or until lightly browned. Remove to a wire rack to cool. , Transfer to a cutting board. Cut widthwise with a serrated knife into 1/2-in. slices; cut each slice in half lengthwise. Store in an airtight container.

ALMOND BUTTER COOKIES

Steps:

• In a large bowl, cream the butter, shortening, almond paste and sugar until light and fluffy. Beat in egg. Combine flour and baking soda; gradually add to the creamed mixture. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

ALMOND BUTTER COOKIES

Steps:

• Preheat oven to 300°F.
• Combine flour and baking powder; set aside.
• In a large bowl, cream the butter and sugar until light and fluffy.
• Beat in the egg yolks and the extracts.
• Blend in the dry ingredients.
• Break off walnut-sized pieces of dough and roll into balls.
• Place 1 1/2" apart on ungreased cookie sheets.
• Press an almond into the center of each cookie flattening them slightly.
• Bake for 15-20 minutes until the cookies are golden brown.
• Transfer to wire racks to cool.

ALMOND BUTTER BLOSSOMS

Steps:

• Heat oven to 375°F.
• In large bowl, beat almond butter, softened butter, granulated sugar, brown sugar and 1 egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda, baking powder and salt until dough forms.
• Shape dough into 60 (1-inch) balls. In small bowl, beat 2 egg whites lightly with fork. Place chopped almonds in another small bowl. Dip each ball into egg white, then roll in almonds. On ungreased cookie sheets, place balls 2 inches apart.
• Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute, then press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack. Cool completely, about 2 hours or until chocolate candy is set. Store covered in airtight container at room temperature with waxed paper between layers.