Anything But Cookie-Cutter
Anything But Cookie-Cutter
November 19, 2013 • Posted by Ankita Satija
Okay, you’ve finally chosen your main dishes for Thanksgiving dinner. Now what’s for dessert? We’ve got an idea.

This user-submitted recipe for Almond Butter Cookies uses some of the most feel-good flavors of the season: almond, honey and vanilla. These ingredients are guaranteed to have a calming effect when baked into crunchy little cookies.

Peanut butter is replaced with almond butter to add some zest to a common cookie formula. Serve with coffee or espresso for the ideal conclusion to your holiday feast.

Deliciously buttery, no? See for yourself:

Almond Butter Cookies
Makes 2 Dozen

1/2 cup unsalted butter
1/4 cup honey
2 teaspoons vanilla
2/3 cup almond butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 & 1/3 cups of plain flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 & 1/2 cups sliced almonds

Sift together flour, baking soda, baking powder and salt.

Melt butter. Add honey, sugars, almond butter, vanilla and egg. Mix together thoroughly.

Add flour mixture and combine well.

Refrigerate until stiff (at least 3 hours) or overnight.

After chilled, form 1 inch balls and roll in sliced almonds. Place on ungreased cookie sheets (use 2 cookie sheets to protect the bottoms of the cookies from burning).

Bake in oven at 350 degrees for 15-20 minutes until cookies have become discs and almonds are toasted. Remove from oven and wait 5 minutes before removing from pan and placing on a wire rack to cool.
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