Inspired by a Christmas cookie favorite–this spiced almond butter cookie is topped with a milk chocolate candy piece and whole almond.
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1/2 cup Land O Lakes® Butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup almond butter
1 large Land O Lakes® Egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon espresso powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
Milk chocolate candy pieces, unwrapped
Whole roasted almonds
Sugar for rolling
Heat oven to 350°F. Line baking sheets with parchment paper; set aside.
Combine butter, sugar, brown sugar and almond butter in large bowl. Beat until light and fluffy. Add egg and vanilla; continue beating until well mixed. Add flour, baking soda, salt, espresso powder and cinnamon. Beat at low speed, scraping bowl often, until well mixed.
Shape dough into 1-inch balls; roll in sugar. Place, 2 inches apart, onto prepared baking sheets. Bake 8 minutes or until just set around edges. Remove from oven. Gently press 1 chocolate candy piece, upside-down, into center of each cookie. Return to oven; bake 2-3 minutes or until lightly brown. Remove from oven; gently press 1 almond into each melted chocolate candy piece. Remove to cooling rack; cool completely.