You’ll go nuts for these scrumptious
treats, made with almond butter and toasted almonds for an update on the
beloved peanut-butter sandwich cookie. The make-ahead icebox dough is cut into
thin rounds that are perfect for pairing and filling.
Ingredients
1 1/4 cups whole-wheat
pastry flour1 teaspoon baking soda
3/4 teaspoon coarse salt
1 stick unsalted butter, room temperature
1/2 cup creamy natural almond butter, stirred
1 cup packed light-brown sugar
1 large egg
1 cup sliced almonds, toasted and finely chopped
16 ounces cream cheese, room temperature
1/4 cup honey
1/2 teaspoon pure vanilla extract
1. Whisk
together flour, baking soda, and salt. Beat butter with an electric mixer on
medium-high speed 1 minute. Add almond butter; beat until smooth. Beat in brown
sugar, then egg, until well mixed. Reduce speed to low and gradually add flour
mixture until just combined. Stir in almonds.
2. Form
dough into an 11-inch-long log, 1 3/4 inches in diameter. Wrap in
parchment and freeze until firm, about 1 hour (or up to 3 months).
3. Preheat
oven to 350 degrees. Using a chef’s knife, slice log into scant 1/4-inch-thick
rounds, using one quick motion for each slice. Arrange rounds 1 1/2 inches
apart on parchment-lined baking sheets, pressing back into shape.
4. Bake, rotating sheets halfway
through, until cookies are light golden on edges, 8 to 10 minutes. Let cool
completely on sheets on wire racks. Cookies can be stored, covered, up to 5
days.
5. Beat
cream cheese, honey, and vanilla with mixer on medium speed until combined.
Spread 1 tablespoon each on bottoms of half of the cookies, then sandwich with
remaining cookies, pressing gently to spread filling to edges. Filled cookies
are best the same day.
Source: yahoo.com
No comments:
Post a Comment