A whole-wheat and almond butter version of the Chinese cookie classic. These treats are an ideal partner-in-cookie-crime to a cold glass of milk or a cup of afternoon tea.
Ingredients
- cooking spray
- ¾ cup all purpose flour
- ½ cup whole wheat pastry flour - or regular whole wheat flour
- ¾ teaspoon salt
- 1 teaspoon baking soda
- ¼ cup unsalted butter - softened
- ¾ cup smooth - unsalted almond butter
- ⅓ cup packed light brown sugar
- ⅓ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 egg
- 36 raw whole almonds - a heaping 1/4 cup
Instructions
- Preheat the oven to 375 degrees.
- Spray two baking sheets with cooking spray.
- In a large bowl whisk together the flours, salt, and baking soda.
- In another large bowl beat together the butter, almond butter and sugars until fluffy.
- Add the vanilla and egg and beat until well combined.
- Gradually stir in the flour mixture, bending well.
- Shape the dough into 3/4 inch balls, and place on the baking sheets.
- Place an almond in center of each cookie and press down lightly.
- Bake for 10-12 minutes, until lightly browned.
- Cool on a wire rack.