I'm starting to get my bake on in preparation for Christmas. My goal is to bake at least four different types of cookies over the next few weeks, so that come the holiday I can put out a sampler platter of different kinds for guests to enjoy. (I'm freezing them until then.) We're having 12 people over for Christmas, plus at least one house guest for a couple weeks, and God help me if any of them should go without cookies!
My first batch wasn't particularly seasonal in nature, but they're my favorite type, so I had to include them.
Well, actually, peanut butter cookies are my all-time favorite cookie, and these are in fact almond butter cookies. I've been very much addicted to almond butter lately (same thing as PB, just made with almonds), so I changed up my favorite recipe ever-so-slightly to take that into account.
Lucky for me, I even made enough that I could leave some out of the freezer for the week ahead.
Almond Butter Cookies
1.25 C. all-purpose flour
1/2 C. almond butter
1 stick butter, unsalted, softened
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp vanilla extract (Note: I found a bourbon vanilla extract at Trader Joe's recently that I'm loving in baked goods!)
1/3 C brown sugar
1/3 C sugar
Preheat the oven to 350.
Cream the butter with a mixer until fluffy. Add the sugars, and beat again until light and mixed thoroughly.
Add the egg and vanilla - beat to combine. Add the almond butter, stir to incorporate.
In a separate bowl, mix together the flour, salt and baking soda. Add to the butter mix and stir until it's all come together. The mixture should be pretty dry. If it's not, add a little more flour.
Use a teaspoon to portion out cookies onto baking sheets, flattening them with your hand as you go. Once they're flattened, you can use the tines of a fork to make a design in them, PB cookie style. Or not.
Bake for 10 minutes. Cool on racks.
* I like to eat these with a tiny smear of nutella on top!