Go Back
–+ servings
Print

ALMOND BUTTER SNICKERDOODLES

Course Cookies, Desserts
Servings 2 dozen

Ingredients

  • 1 cup brown sugar packed
  • 1/3 cup cream cheese (3 oz) 1/3 less fat, softened
  • 1/4 cup unsalted butter softened
  • 2 tbs almond butter smooth
  • 1 tsp lemon peel grated
  • 1 tsp vanilla
  • 2 large eggs lightly beaten
  • 4/75 oz whole wheat flour (White) about (1 cup)
  • 1/5 oz whole wheat flour (about 1/3 cup)
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon divided
  • 1/2 tsp salt
  • 2 tbs sugar

Almond Butter

  • 1 cup almonds toasted
  • 2 tsp olive oil

Instructions

  • Preheat oven to 350*F. Line a large baking sheet with parchment paper
  • Place the first 4 ingredients in a medium bowl and meat with a mixer at high speed until well combined (about 2 minutes). Add 1 tsp lemon rind, vanilla, and egg yolks; beat until well blended.
  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, 1/2 teaspoon cinnamon and 1/2 tsp 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 tsp cinnamon and granulated sugar in a small bowl; sprinkle half of the cinnamon-sugar mixture evenly over cookies.
  • Bake at 350* F. for 6 minutes; flatten cookies wiht 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.

Home Made Almond Butter

  • Place the almonds in a food processor. Process on high until ground almonds begin to form a ball. Drizzle olive oil over almonds and continue to process, stopping occaisionally to scrape sides of the bowl with a spatula as needed. Store in airtight container.