ALMOND BUTTER COOKIES
These Almond Butter Cookies are the tastiest I've tried and make a great addition to your regular cooking baking.
Provided by Katie
Categories Cookies
Time 27m
Number Of Ingredients 11
Steps:
- Line baking sheet with parchment paper or spray with nonstick cooking spray.
- Preheat oven to 350 degrees F.
- Combine flour, baking soda, baking powder, and salt. Set aside.
- Beat butter until creamy.
- Add sugars beating until fluffy, approximately 3 minutes.
- Scrap the bowl as necessary.
- Beat in almond butter until incorporated.
- Beat in vanilla and then eggs, one at a time.
- Gently stir in the dry ingredients (I switched to the paddle on my kitchen aid mixer).
- Add ground almonds and stir until just incorporated.
- Roll cookies into 2 Tbs sized balls.
- Place on baking sheets and press each ball twice with a fork to make a crisscross design.
- Bake cookies for 10-12 minutes.
- Edges should be slightly browned and the cookies puffed.
- Cool on sheets for 4 minutes before transferring to a cookie cooling rack.
Nutrition Facts : Calories 191 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 cookie, Sodium 120 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
HONEY-ALMOND COOKIES
Make and share this Honey-Almond Cookies recipe from Food.com.
Provided by flashgrdma
Categories Dessert
Time 2m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 12
Steps:
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl.
- Combine sugar, honey, butter, and oil in a bowl; beat at medium speed of a mixer until well-blended. Add extracts and egg white to sugar mixture. Beat until well-blended. Stir in flour mixture (dough will be sticky).
- Coat hands lightly with cooking spray; divide dough into 2 equal portions. Shape each portion into a 9-inch log. Wrap logs individually in plastic wrap; freeze 3 hours or until firm.
- Preheat oven to 375°.
- Cut each log into 24 (1/4-inch) slices, and place 1 inch apart on baking sheets coated with cooking spray. Press almonds into cookies. Bake at 375° for 9 minutes. Cool 2 minutes or until firm. Remove cookies from pans; cool on wire racks.
- Yield: 4 dozen (serving size: 1 cookie).
- Calories 49(35% from fat); Fat 1.9g (sat 0.7g,mono 0.6g,poly 0.4g); Protein 0.7g; Cholesterol 3mg; Calcium 3mg; Sodium 30mg; Fiber 0.2g; Iron 0.3mg; Carbohydrate 7.4g.
Nutrition Facts : Calories 48.7, Fat 1.8, SaturatedFat 0.7, Cholesterol 2.5, Sodium 29, Carbohydrate 7.4, Fiber 0.2, Sugar 3.4, Protein 0.7
EASY ALMOND BUTTER COOKIES
Melt-in-your-mouth recipe from Switzerland.
Provided by NESSITA
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.
- Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
- Bake in preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 9.8 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 5 g, Sodium 54.7 mg, Sugar 3.9 g
HONEY ALMOND BUTTER
To me, nothing tastes better than a warm homemade muffin right from the oven and topped with this yummy flavored butter. It's also wonderful on toast, quick breads and biscuits. -Pat Hockett, Ocala, Florida
Provided by Taste of Home
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 4
Steps:
- In a small bowl, beat the butter, honey, brown sugar and extract until light and fluffy. Transfer to a sheet of plastic wrap; roll into a log. Refrigerate until chilled. Unwrap and slice or place on a butter dish.
Nutrition Facts : Calories 161 calories, Fat 15g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 155mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
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BEST ALMOND BUTTER COOKIES: EASY ALMOND-FLOUR …
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Ratings 8Category Cookies & Bars Recipes, Dessert RecipesCuisine AmericanTotal Time 13 mins
- Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
- Combine almond butter, organic sugar, egg, honey, and almond extract in a medium mixing bowl until smooth, then add almond flour and mix until fully incorporated into the dough (which will be a bit dry). Roll spoonfuls of the dough into balls and roll the dough balls in a small dish containing the second 1/4 c portion of the organic sugar granules.
- Place the sugared dough balls onto the baking sheet leaving two inches spacing between the dough balls, as well as the sides of the baking sheet. Using the tines of a fork, press the dough balls down and make a crossed pattern on the top of the cookies.
- Place into the oven and bake at 350 degrees F (175 degrees C) for 8-10 minutes, or until golden brown and no longer wet in appearance. Allow to set on the pan for 2-3 minutes before transferring to a wire cooling rack.
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Reviews 24Category DessertCuisine AmericaEstimated Reading Time 5 mins
- Preheat the oven to 350º Fahrenheit. Line two baking sheets with parchment paper.** Add all of the ingredients to a large mixing bowl and mix together on medium-high with a hand mixer for 60-90 seconds, or until the mixture comes together like a thick dough. It should be very thick and sticky.
- Form the dough into ping pong sized balls, rolling them gently with wet hands to form. You’ll need to rinse and wet your hands every second or third cookie, as the dough is very sticky.
- Place 8 dough balls on each parchment-lined cookie sheet spaced about 2 inches apart, making sure each ball is about the same size for even cooking time. Use the back of a fork to slightly flatten each cookie and make a crisscross pattern on the top (you may need to wet the fork in between each cookie if the dough is too sticky.)
- Bake each sheet of cookies individually for 10-11 minutes, until lightly browned but not too dark on the bottoms. The bottoms will burn easily, so check the cookies at 10 minutes; slide the parchment paper with the cookies still on it right onto a cooling rack or other surface to prevent the cookies from continuing to cook on the cookie sheet. Let cool 5-10 minutes before eating. Store the cookies in an airtight container in the refrigerator up to 5 days (but let’s be honest, they’ll never last that long).
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