Almond Shortbread Cookies
Crispy shortbread cookies are always a good idea. For a special finishing touch, add some flaky sea salt after baking!
Almond Shortbread Cookies
Category
Dessert, Snacks
Servings
30 cookies
Prep Time
15 minutes
Cook Time
25 minutes
Author:
Sara Haas, RDN, LDN
A delicious shortbread cookie made with Once Again Almond Butter.
Ingredients
2 ½ cups (300g) all-purpose flour
- 1 ¼ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter
-
¾ cup (180g) creamy Once Again Almond Butter
- 1 cup (214g) packed light brown sugar
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Directions
Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
- In a large mixing bowl with an electric or stand mixer, beat the butter, almond butter and sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, then add the eggs, one and time, beating until combined; then the vanilla extract.
- With the mixer on low speed, gradually add the flour mixture; beat until just combined.
- Cover and refrigerate 1 hour and up to one day before baking.
- When ready to bake, preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Portion dough into rounded 1 tablespoon (roughly 1 ounce) balls and place 2 inches apart on prepared baking sheets. Use a fork to make crosshatch marks on the top of each cookie.
- Bake cookies are golden and edges are set, 12 to 14 minutes. Cool on baking sheets for 2 minutes then transfer to a wire rack to cool completely.
Which is the correct flour to use? The recipe list says “¾ cup of oat flour” & the information above says “we used whole wheat flour.” I’m really looking forward to trying these!
Leave a comment