Almond Butter Snickerdoodles |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 24 |
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These are similar to the almond cookies at Asian restaurants only better!! Ingredients:
1 c packed brown sugar |
1/3 c (3oz) 1/3 less fat cream cheese,softened |
1/4 c unsalted butter,softened |
2 tbs smooth almond butter |
1 tsp grated lemon rind |
1 tsp vanilla |
2 large egg yolks,lightly beaten |
4.75 oz. white whole-wheat flour(about 1 c0 |
1.5 oz whole-wheat flour(about 1/3 c) |
1 tsp baking soda |
1-1/2 tsp ground cinnamon,divided |
1/2 tsp salt |
2 tbs ganulated sugar |
Directions:
1. Preheat oven to 350.
2. Line large baking sheet with parchment paper.
3. Place the first 4 ingredients in a med. bowl and beat with mixer at high speed till well combined(about 2 mins). add 1 tsp lemon rind,vanilla,and egg yolks;beat till well blended.
4. Weigh or lightly spoon flours into dry measuring cups;level with a knife.
5. Combine flours,baking soda,1/2 tsp cinnamon and 1/2 tsp salt;stir with whisk. Add flour mixture to butter mixture;beat at low speed until well combined.
6. Drop half of the dough by rounded Tbs. onto prepared baking sheet. Combine remaining 1 tsp cinnamon and granulated sugar in small bowl;sprinkle half of the cinnamon-sugar mixture evenly over cookies.
7. Bake for 6 mins;flatten cookies with the back of a spatula. Bake additional 6 mins..Cool on pans 1 min.
8. Remove from pans and cool on wire racks. Repeat procedure with remaining dough and sugar mixture
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