ALMOND BUTTER BUTTONS
Slightly Adapted from Desserts 4 Today, Abby Dodge
¾ Cup Almond Butter
3 Tablespoons Unsalted Butter, room temperature
2/3 Cup Granulated Sugar
1 Large Egg
- Heat the oven to 350 degrees; lines 2 cookies sheets with nonstick liners.
- Put the almond butter, butter and sugar in a medium bowl. Beat with an electric mixer on low speed until blended, about 1 minute.
- Add the egg. Beat on medium-low speed until just blended, about 1 minute.
- Drop the dough 1 tablespoonful at a time on the prepared cookie sheet about 1-1/2 inches apart. Bake until browned around the edges, 12 to 14 minutes. Set on a rack to cool completely. Serve immediately or cover and store at room temperature for up to 3 days. SMITH BITES NOTE: These will not last that long – especially if you have a Professor around who loves cookies!
ABBY’S SWITCH-INS: The original recipe calls for crunchy peanut butter and we switched-in the almond butter. In doing so, make sure you use the ‘pure’ almond butter without added sugar and/or other oils. You can also substitute creamy peanut butter.
Thank you, Deb, for your gorgeous guest post! I love your Almond Butter Buttons I’m imagining them smothered in Nutella or just simply dipped in my cappuccino.
My darling friends…I will be back this weekend with another creation from the Duchess’ kitchen. I can’t wait to get back into the swing of things. Thank you for stopping by! Please say hi to Deb when you get a chance. Spend a little time at her blog; I’m sure you’ll find something delicious to try!!