An experiment with Almond Butter when I didn't have any Peanut Butter yielded this recipe. Several tries finally yielded a wonderful buttery, crunchy cookie with an unusual flavor.
½ cup Unsalted Butter
¼ cup Honey
2 teaspoons vanilla
⅔ cup Almond Butter
½ cup Brown Sugar
½ cup White Sugar
1 & ⅓ Cups of Plain Flour
¾ teaspoon Baking Soda
½ teaspoon Baking Powder
¼ teaspoon Salt
1 & ½ cups Sliced Almonds
No nutrition information available
Sift together Flour, Baking Soda, Baking Powder and Salt.
Melt Butter. Add Honey, Sugars, Almond Butter, Vanilla an 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 sheet (use 2 cookie sheets to protect the bottoms of the cookies from burning).
Bake in 350 degree oven 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.