ALMOND BUTTER COOKIES
Makes 2 dozen

1/2 cup creamy almond butter
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon almond extract
1 1/4 cups unbleached flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sliced almonds

Preheat oven to 375˚F. Lightly spray or grease two cookie sheets, or line with parchment paper; set aside.

In large bowl, blend almond butter and butter together, then add granulated sugar and brown sugar; blend well. Add egg and almond extract, blending everything well; set aside.

In medium-size bowl, sift together flour, baking powder, baking soda, and salt. Add these dry ingredients to the almond butter mixture and blend everything well. Then fold in the almonds, stirring to distribute evenly in batter.

Roll dough into balls the size of large walnuts. Place 3 inches apart on prepared cookie sheets. Flatten balls of dough lightly with a spatula to about a 3/8″ thickness (slightly less than 1/2″ thick). Bake at 375˚F for 10 to 12 minutes, until cookies are set but not hard.

Remove cookies from the hot cookie sheet to a wire rack (if you leave them on the cookie sheet they will get too dry); let cookies cool completely on the rack.

Recipe from NancyC | nancy-c.com