Almond Butter Cookies

Kirkland Almond Butter made in soy free environment.  Finally, almond butter that we can eat!  My guess was that the peanut butter cookie recipe would work fine, so I tried it. Here is my version.

Almond Butter Cookies

1 cup Kirkland Almond Butter (this is the only one that I know of that says made in soy free environment)

1 cup Florida Crystals (organic raw cane sugar)

1 large egg

Preheat oven to 350ºF.  Foil line large cookie sheet and then line with parchment paper.

In a large mixing bowl, combine the Kirkland Almond Butter and Florida Crystals sugar.  Mix well.  Add the egg.  Mix well.

Take about 2 Tbs of mixture and roll into a ball.  You should be able to make about 18 balls.

Put the 12 almond cookie balls on the parchment lined cookie sheet.  Using a large dinner fork press down on the balls one way then turn 90º and press down again.  You should have the traditional peanut butter cookie cross hatch design.

Depending on your preference:  
     8-10 minutes for slightly under done cookies that are chewy.
     15 minutes for well done cookies that will cool to a crispy cookie.

Take cookies out of the oven and let cool for about 5 minutes then move them to cooling racks.  Bake the last 6 almond cookie balls like you did the first batch.