Wednesday, January 25, 2017

Almond Butter Cookies

JR Watkins Features Almond Butter Cookies
Almond Butter Cookies

2 cups/500 mL flour
1 tsp/5 mL baking powder
1/8 tsp/0.5 mL Watkins Gourmet Coarse Sea Salt, freshly ground
1 cup/250 mL butter
1 cup/250 mL sugar
2 egg yolks
1/2 tsp/2.5 mLWatkins Pure Lemon Extract
1/2 tsp/2.5 mL Watkins Pure Vanilla Extract
3/4 tsp/4 mL Watkins Pure Almond Extract
4 oz/113 g blanched almonds, toasted

Sift flour; measure and sift again with baking powder and salt. Set aside. Cream butter and sugar together until light and fluffy. Add egg yolks, one at a time, beating well. Blend in extracts. Gradually add flour mixture, stirring well. Form dough into 1-inch/2.5-cm balls. Put on ungreased baking sheet and press a toasted almond in center of each cookie. Bake at 300°F/150°C for 15-20 minutes, or until lightly browned. Cool 5 minutes.

Makes 4 dozen cookies.

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