Nut Butter Cookies
Yield
3 dozenPrep
15 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
butter
softened |
|
| 6 | tablespoons |
powdered sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
sifted |
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 1 | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
butter
softened |
|
| 9E+1 | ml |
powdered sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
sifted |
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
almond extract
|
*
|
| 237 | ml |
nuts
chopped |
|
Directions
Cream butter, add remaining ingredients gradually and mix well.
Press into 2 inch long finger-shape rolls.
Squeeze each roll in the palm and fingers of one hand to obtain irregular shape.
Place on ungreased cookie sheet, and bake in preheated 325℉ (160℃). oven for 15 to 20 minutes.
