It’s no secret that I love sweets and desserts. If I had my choice, it’d be a hot fudge brownie sundae, with extra brownies and chocolate ice cream
any every day. But, sometimes, I can appreciate sweets that are much more subtle – I was shocked at how satisfied these left me. They are much simpler, the perfect pairing to a meal or with a cup of tea.
I made these for the first time this past holiday season for a few different gatherings and everyone was immediately a fan. At our housewarming party, I sent a friend of mine home with a bag full, since he liked them so much, and hey, he was going to finish them all anyways! He savored them for the next few days and was upset when they were gone.
I shape them into small crescents, but any way will do. I’ve made them with brown sugar and really like the way it compliments the nuttyness of the cookies.
Almond Butter Cookies
(makes about 15 cookies)
1/2 cup butter, room temperature
1/2 cup brown sugar
1/2 tsp vanilla extract
1 tsp almond extract
1 cup flour
1/2 cup almond flour
1/2 cup powdered sugar, for dusting
Heat oven to 350 degrees. Beat together the butter, sugar, and extracts. Once combined, add the flours. Stir together until a flaky dough is created. Knead the mixture together with your hands until a dough is formed. Break the dough into small pieces, approximately 2 tbs in size and shape into small crescents. Place cookies on a buttered cookie sheet and bake for approximately 15 minutes, until lightly browned. Sprinkle with powdered sugar.