Passover Pb J Flourless Almond Butter Cookies Recipes

PASSOVER "PB & J" FLOURLESS ALMOND BUTTER COOKIES

Steps:

• Mix all ingredients together in a large bowl until well-blended.
• Use a teaspoon to scoop out a smallish amount.
• Roll into balls and place on parchment-covered baking sheet.
• Carefully press each ball down with a fingertip - balls are fragile, try to keep them from splitting open or you'll lose your jam.
• Balls should resemble a bird's nest.
• With another, clean spoon (we always keep our jams pareve and nut-free - you never know who might be stopping by!), scoop 1/4 to 1/2 a teaspoon of jam or jelly and slide it into the "nest".
• Repeat until all "nests" are full.
• Bake at 350 degrees for 10-12 minutes.
• Allow to cool & solidify before peeling from parchment.
• Finish cooling on wire rack before serving.

FLOURLESS ALMOND COOKIES

Steps:

• Turn oven on to 350 fahrenheit.
• Mix egg, sugar, and vanilla, in a bowl. then mix in almond butter and baking powder.
• On parchment paper covered baking tray make a thumb print in each cookie and fill with jam.
• Place in oven for about 12 minute.

ALMOND BUTTER COOKIES

Steps:

• Heat oven to 400°F Combine butter, sugar and almond extract in large bowl. Beat at medium speed, until creamy. Reduce speed to low and add all remaining cookie ingredients. Beat until well mixed.
• Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten balls to 1/4 inch thick with bottom of buttered glass dipped in sugar. Bake for 6 to 8 minutes or until edges are lightly browned. Cool completely.
• Melt chocolate chips and shortening over low heat, stirring occasionally, until smooth (2-4 minutes). Drizzle or pipe chocolate on cookies making a Christmas tree design, if desired.
• TIP: Bake a variety of cookies using the same dough by rolling balls in decorator sugars or pressing halved red or green candied cherries onto cookies or rolling balls in finely chopped nuts before baking.

ALMOND BUTTER COOKIES WITH FROSTING

Steps:

• Preheat oven to 350°F Beat butter and sugar, in large bowl, with electric mixer on high speed until creamy. Add egg and almond extract, mixing well. Gradually add flour, mixing well.
• Rolldough into 1-inch balls (or bigger for bigger cookies). Place 2 inches (or adjust as appropriate) apart on greased baking sheet. Dip a flat-bottomed glass into sugar and flatten balls.
• Bake 10-12 minutes until bottom of cookies are golden brown. Cool 1 minute on baking sheet, then remove to wire racks to cool completely.
• To prepare frosting, combine sugar and almond extract until smooth. Stir in milk, as needed, until frosting is spreading consistency. Spread on each cookie; top with an almond slice.

ALMOND BUTTER COOKIES (GLUTEN FREE)

Steps:

• Preheat oven to 320 F (160 C).
• Cream molten butter and almond butter.
• Stir in egg and sugar, add vanilla.
• Combine flour, salt and baking powder and mix into wet ingredients.
• Knead until well combined and smooth.
• Drop teaspoons of dough onto cookie sheet, flatten with a fork and bake for about 15 minutes.

ALMOND BUTTER COOKIES WITH CREAM CHEESE

Steps:

• Cream sugar, butter, cream cheese until fluffy.
• Add egg and flavorings.
• Beat until smooth.
• Add flour and baking powder, mixing well.
• Drop dough by spoonfuls onto ungreased cookie sheets and flatten with a flat bottomed drinking glass which has been dipped in sugar.
• OR: Force dough through a cookie press.
• OR: Chill dough 1 to 1 1/2 hours and roll out on lightly floured surface.
• Cut with cookie cutters.
• Bake at 375 degrees for 8 to 10 minutes, or slightly less if you like a not-so-crispy cookie.
• These cookies are best if they are not baked too brown.

ALMOND BUTTER COOKIES

Steps:

• Preheat oven to 350* and line cookie sheets with parchment paper.
• Beat together almond butter and sugar in a large bowl with an electric mixer until smooth.
• Add beaten egg and baking soda to almond butter mixture and beat until well combined.
• Roll 1 teaspoon of dough into a ball and roll in sugar then place on cookie sheet.
• Place dough balls one inch apart on cookie sheet and either leave as little balls (which is how we like them) or flatten with tines of fork making a cross pattern.
• Bake until slightly puffed and a golden pale, about 10 minutes, careful not to over cook.
• Cool cookies on parchment paper about 2 minutes and then transfer with spatula to rack to cool at least 10 more minutes.