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Easy to make Double Almond Butter Cookies - shortbread cookie taste dressed for the holidays with colored chocolate and a sprinkle of almonds! #mustlovehomecooking

Double Almond Butter Cookies

Easy to make Double Almond Butter Cookies - shortbread cookie taste dressed for the holidays with colored chocolate and a sprinkle of almonds!
5 from 1 vote
Prep Time :10 minutes
Cook Time :20 minutes
Total Time :30 minutes
Servings :24
Calories :249
Course :Dessert

Ingredients
 

  • 3/4 cup almond butter
  • 1/2 cup butter or margarine softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar light or dark
  • 2 large eggs
  • 1 tsp vanilla
  • 1/8 tsp almond extract optional
  • 1.25 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt

Candy and Almond Garnish

  • 2 cups white candy melting wafers
  • 2 cups sliced almonds
  • green, blue and yellow gel food coloring optional

Instructions
 

  • Preheat oven to 375°F. Get out baking sheets and line with parchment paper for easy clean-up.
  • In the bowl of a stand mixer fitted with the paddle attachment (or electric hand mixer) mix almond butter and butter at medium speed until well combined. Beat in sugars ,eggs, vanilla and almond extract until well mixed, scraping bowl as needed. Stir in flour, baking powder and salt until well blended and smooth.
  • Use hands to shape dough into 1 inch balls, placing 1-inch part on cookie sheet. Dip fork into sugar and press across top of each cookie, repeat in the opposite direction to make a crisscross pattern.
  • Bake 10 - 12 minutes until cookies are golden brown. Immediately remove cookies to a wire rack to cool.
  • Measure candy wafers into glass microwave safe measuring cup. Melt candy wafers in the microwave on High for 1 minutes. Stir and continue to melt in microwave at 15 second intervals until candy can be stirred smooth. OR follow package melting directions. Pour almond into shallow dish. Spread large piece of parchment paper on flat surface.
  • Dip cooled cookie 1/4 of way into melted candy, letting excess drip back into cup. Roll coated part cookie in sliced almonds, pressing nuts to stick to candy. Lay coated cookie flat on parchment paper to harden.

Notes

Almond butter can vary in consistency so add an additional tablespoon or two of flour if the dough is too thin to roll with your hands.

Nutrition Facts

Serving: 1cookieCalories: 249kcalCarbohydrates: 24gProtein: 6gFat: 16gSaturated Fat: 5gCholesterol: 22mgSodium: 63mgPotassium: 184mgFiber: 2gSugar: 15gVitamin A: 101IUCalcium: 76mgIron: 1mg

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.