I had never had cookies made with almond butter before trying these. I think I prefer it very much over cookies with peanut butter. The deep nutty flavor of the almond butter takes it a step above. I also discovered that marmalade (which I find too strong on toast) works really well in this application; the robustness of the almond butter complements and tempers it nicely. The apricot jam it was designed to be made with is good too, but the marmalade makes it extra interesting.
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 3/4 cup smooth almond butter
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup packed light-brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/3 cup granulated sugar, for rolling
- 1/2 cup apricot jam [I’ve used marmalade and lemon curd, also to nice effect]
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. In a large bowl, using an electric mixer, beat almond butter and butter on medium until smooth. Add brown sugar and beat until fluffy, about 3 minutes. Add egg and vanilla and beat until combined. With mixer on low, gradually add flour mixture and beat just until combined (dough will be slightly crumbly).
- Place granulated sugar in a small bowl. Roll level tablespoonfuls of dough into balls and gently roll in sugar to coat. Place on two parchment-lined rimmed baking sheets, 1 1/2 inches apart. Bake until cookies are puffed, 8 minutes. Remove sheets from oven and, with the bottom of a round 1/2 teaspoon measuring spoon, make an indentation in center of each cookie. Bake until set, 5 to 7 minutes. Let cookies cool on wire racks, 20 minutes. Stir jam and spoon 1/2 teaspoon into each indentation.
–Recipe courtesy Martha Stewart’s Everyday Food magazine.
Finished cookies (apricot, marmalade, and lemon curd):