Almond Butter CookiesIt’s a little dreary out this morning, and most of the spring  chores have been completed. So I decided to take a break from the garden and bake a batch of almond cookies. This easy recipe is based on Mary Barney’s (world famous cook from the schooner Mary Day) peanut butter cookies. I simply substitute almond butter (I prefer the crunchy) for the peanut butter and almond extract for the vanilla.

The result is a light, delicate cookie bursting with almond flavor and with just enough chewy-ness to make it satisfying.

You don’t even need a mixer as everything stirs up quickly by hand. Use a glass with a decorative bottom dipped in sugar to impress a nice design. Or simply use a fork to flatten the dough slightly for baking. This recipe makes about three dozen big cookies. I always say, why bother eating a cookie unless it’s a big one!

Almond Butter Cookies

3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup granulated sugar
1 cup brown sugar
1 cup canola oil
1 cup almond butter
2 large eggs
1 tablespoon almond extract

Combine the flour, baking soda and salt and set aside. In a bowl, stir together the sugars, oil, almond butter, eggs and extract. Stir in the flour mixture.

Form balls about the size of walnuts and flatten slightly with the bottom of a glass dipped in sugar or with the tines of a fork. Bake at 350 degrees about 12 minutes. Or until the cookies are firm and beginning to brown only slightly around the edges. Do not overbake. Cool on paper toweling. Makes about three dozen large cookies.