Almond Butter Snickerdoodles |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
When Michaela Rosenthal's daughter moved out, she left behind an unopened jar of almond butter. Unsure of what to do with the butter, Rosenthal was inspired to reproduce almond cookies she'd had at an Asian restaurant. It took several attempts, but the result is a satisfying and healthy version of the treat. Ingredients:
1 cup packed brown sugar |
1/3 cup (about 3 ounces) 1/3-less-fat cream cheese, softened |
1/4 cup unsalted butter, softened |
2 tablespoons smooth almond butter |
1 teaspoon grated lemon rind |
1 teaspoon vanilla extract |
2 large egg yolks, lightly beaten |
4.75 ounces white whole-wheat flour (about 1 cup) |
1.5 ounces whole-wheat flour (about 1/3 cup) |
1 teaspoon baking soda |
1 1/2 teaspoons ground cinnamon, divided |
1/2 teaspoon salt |
2 tablespoons granulated sugar |
Directions:
1. Preheat oven to 350°.
2. Line a large baking sheet with parchment paper.
3. Place the first 4 ingredients in a medium bowl, and beat with a mixer at high speed until well combined (about 2 minutes). Add 1 teaspoon lemon rind, vanilla extract, and egg yolks; beat until well blended.
4. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt; stir with a whisk. Add flour mixture to butter mixture; beat at low speed until well combined. Drop half of the dough by rounded tablespoons onto prepared baking sheet. Combine the remaining 1 teaspoon cinnamon and granulated sugar in a small bowl; sprinkle half of the cinnamon-sugar mixture evenly over cookies. Bake at 350° for 6 minutes; flatten cookies with the back of a spatula. Bake an additional 6 minutes. Cool on pans 1 minute. Remove from pans, and cool on wire racks. Repeat procedure with remaining dough and sugar mixture.
|
|