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.
Almond Butter 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.