Almond Butter Cookies

I needed a little sweet snack the other day and decided to experiment with the ol’ peanut butter cookie. I used my favorite Peanut Butter Cookie recipe and altered a few things according to my mood. The almond butter brought a nice crunch and these weren’t too sweet. I brought them to a girls-getting-dressed-pre-wedding gathering and I feel rather honored that (along with tempura lobster tails and champagne), the cookies were devoured.

Almond Butter Cookies (makes about 25-28 cookies)
1 cup almond butter
3/4 cup sugar
1 egg
1 teaspoon Baking powder

Preheat the oven to 325. Prepare one baking sheet covered with parchment paper. Beat all the ingredients in a large bowl, ever so quickly. Take about 1 teaspoon full at a time, roll into a ball, and place on cookie sheet 2-3 inches apart. I did 3 things then: smush an almond into the center with your thumb; squish a pecan in with your thumb (this was my favorite!); or just flat it out with your thumb. Bake for 10 minutes.

About Salts Kitchen

I write. I eat. And I cook. I write about what I cook and eat. I love finding new foods, being inspired to make something I've never made, and most of all I love feeding other people things that they have never tried before. I like disproving myths about food and what it means to eat well, to eat healthy, often on a budget, and for some of us- to eat with a bunch of food allergies (and still eat well!).

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