Almond Butter Cookies

Almond Butter Cookies Recipe

Almond Butter Cookies Recipe

Yields48 Servings

 2 cups 500 mL flour
 1 tsp 5 mL baking powder
  tsp 0.5 mL Coarse Sea Salt, or pinch of table salt
 8 oz 250 mL butter
 8 oz 250 mL sugar
 2 Egg Yolks
 ½ tsp 2.5 mL Watkins Lemon Extract
 ½ tsp 2.5 mL Watkins Vanilla Extract
 ¾ tsp 4 mL Watkins Almond Extract
 4 oz 113 g blanched almonds, toasted

1

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.

 

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Ingredients

 2 cups 500 mL flour
 1 tsp 5 mL baking powder
  tsp 0.5 mL Coarse Sea Salt, or pinch of table salt
 8 oz 250 mL butter
 8 oz 250 mL sugar
 2 Egg Yolks
 ½ tsp 2.5 mL Watkins Lemon Extract
 ½ tsp 2.5 mL Watkins Vanilla Extract
 ¾ tsp 4 mL Watkins Almond Extract
 4 oz 113 g blanched almonds, toasted

Directions

1

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.

Almond Butter Cookies
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