I was really in the mood to bake, but I didn’t have the urge to make some fancy-pants, seven-step dessert. I just wanted something basic and simple, but different than the regular shortbread or chocolate chip cookies I would usually make when I have an urge like this. I consulted one of my millions of cookbooks, and stumbled upon this gem in one of Anna Olsen’s books. I consider these the “new” peanut butter cookie. They stand up to any peanut butter cookie out there, and are certainly a refreshing change. I added some mini chocolate chips for fun because really, I’m a choco-holic and think chocolate chips go great with all cookies.
- 2/3 cups unsalted butter at room temperature
- 1/2 cup sugar
- 1/3 cup pure almond butter
- 1 large egg white
- 1/4 tsp vanilla extract
- 1 and 1/3 cups pastry flour
- 1/4 kosher salt
- 1/2 cup mini chocolate chips optional
- whole almonds
- Preheat oven to 350 degrees.
- Cream butter and sugar together until smooth. Beat in almond butter, egg white and vanilla. Beat until light and fluffy.
- Sift in pastry flour and salt and combine until dough is soft and smooth. Mix in chocolate chips (if you choose to use them).
- Scoop dough into 1-inch balls and roll between your hands and slightly flatten the ball and place on a parchment-lined cookie sheet or silpat. Press a whole almond into the center of each cookie.
- Bake for 12 to 15 minutes or until golden brown around the edges. Transfer cookies to a cooling rack.
Nutritional calculation was provided by WP Recipe Maker and is an estimation only. For special diets or medical issues please use your preferred calculator
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