Monday, June 23, 2008

cookie recipe

Super nummy cookies.

From a friend of flutterby (quintina)
Flourless Almond Butter Cookies

One cup creamy Almond butter
One cup white sugar
One teaspoon baking powder
One egg

Preheat the oven to 350°.

Cream the Almond butter and sugar in a bowl, with a wooden spoon or by hand works best.

Beat in the baking powder.

Add the egg.

Mix until it is all well combined.

The dough will be sticky, so be prepared to get your hands messy. Roll some dough into a ball. (How big? That depends on you. I have found, however, that the smaller these cookies are, the better they hold together. Eat two instead of one!) Roll the ball into white sugar. Line a baking sheet, covered in parchment paper, with sugary balls of dough.

Bake in the oven for about ten minutes. You will know the cookies are done when they feel coherent, but still a little soft. Take the tray out of the oven and let the cookies rest for at least five minutes. Afterwards, carefully transfer them to a cooling rack. After ten minutes or so, they will have hardened and be glistening with sugar.

(If you prefer, you can use peanut butter instead, but I truly perfer the almond butter)

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