eat until fluffy.
Add almond butter, almond and vanilla extract and egg
archment paper.
Beat together almond butter and sugar in a large
Mix almond butter, white and brown sugars, shortening, margarine, and egg in a large bowl. Stir in flour, baking baking soda, and baking powder until dough is combined.
Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheets. Dip a fork in sugar and use it to flatten cookies in a crisscross pattern.
Bake in the preheated oven until light golden brown, 9 to 10 minutes. Cool for 5 minutes; remove from cookie sheets. Cool cookies on a wire rack.
190 degrees C).
Mix almond butter, brown sugar, shortening, and margarine
Mix almond butter, butter and sugars until well blended.
Add eggs, baking soda and salt.
Mix well.
Add flour and vanilla. Roll dough out into logs and cut into 1-inch slices.
Put on cookie sheets, ungreased, and press down, but not flat.
Dough should be of a consistency that you can be able to roll into a log.
If of softer consistency, add more flour.
Bake at 350\u00b0 for 10 minutes.
crape down sides, then add Almond butter and mix well.
Mix
Preheat oven to 320 F (160 C).
Cream molten butter and almond butter.
Stir in egg and sugar, add vanilla.
Combine flour, salt and baking powder and mix into wet ingredients.
Knead until well combined and smooth.
Drop teaspoons of dough onto cookie sheet, flatten with a fork and bake for about 15 minutes.
Preheat the oven to 375 degrees. Spray two baking sheets with cooking spray. In a large bowl whisk together the flours, salt and baking soda. In another large bowl beat together the butter, almond butter and sugars until fluffy. Add the vanilla and egg and beat until well combined. Gradually stir in the flour mixture, blending well.
Shape the dough into 3/4 inch balls, and place on the baking sheets. Place an almond in center of each cookie and press down lightly. Bake for 10-12 minutes, until lightly browned. Cool on a wire rack.
175 degrees C).
Beat butter, brown sugar, and sweetener in
egrees C).
Beat shortening, almond butter, brown sugar, and white sugar
Preheat oven to 375\u00b0.
Gather all ingredients and sift flour onto waxed paper.
Measure 1 1/2 cups.
Add soda and salt to flour; sift again.
Put egg and softened shortening together.
Add brown sugar and white sugar; mix well.
Stir in peanut butter or almond butter.
Add vanilla.
Stir in flour mixture, a bit at a time.
Form dough in small balls with your hands.
Flatten balls by making a crisscross with a fork.
Bake about 10 minutes.
Preheat oven to 350 degrees. In a mixing bowl (I did it in my Bosch mixer with the wire whisks) blend all until well-mixed.
On a parchment-lined cooking sheet, drop small spoonfuls (I used my small Pampered Chef cookie scoop) about 1-inch apart. Gently press flat, they don't spread.
Cook for 12 minutes, until the edges start to brown.
Let stand for at least 15 minutes to let the cookies set. They will be very soft just out of the oven.
Beat the almond butter and brown sugar in large
Preheat oven to 350\u00b0F.
Using an electric mixer, beat the almond butter and xylitol together until well blended. Add the egg, vanilla and chopped apricots and mix well. Form 1 inch balls and on baking sheet. Flatten each cookie with a fork.
Bake for 12 to 14 minute ( oil will pool around the cookies as they cook). Allow cookies to cool thoroughly on the baking sheet to keep them from crumbling.
Preheat the oven to 350.
Beat butter and almond butter until light.
Add sugars and beat until light and fluffy.
Beat in eggs and vanilla.
Mix in flour, baking soda, baking powder, and salt.
Stir in oats and cashews.
Drop batter by tablespoons onto cookie sheet.
Bake 10 - 15 minutes.
tachment, mix remaining 16 tablespoons butter, sugar, salt, and
br>Place the banana, eggs, almond butter, baking soda and vinegar in
In large bowl, combine butter, almond butter, rum, almond extract and confectioners' sugar
mooth.
Whisk in the almond butter, then add eggs one at
For the ground almonds take 1/3 cup raw almonds and process in a food processor fitted with the S blade until finely ground.
Place the almond butter, maple syrup, vanilla, and salt in a food processor fitted with the S blade and process until smooth.
Transfer to a small bowl and freeze for 30 minutes.
Form into 1-inch balls and flatten slightly. Roll each cookie in the ground almonds.
Freeze for at least 2 hours before serving. Stored in a sealed container in the freezer, these cookies will keep for up to one month.