Marietta's Almond Butter Cookies

I'm always looking for ways to put a new spin on old recipes.  This year I used a recipe for classic peanut butter cookies as a template for a new twist on an old favorite...and it was a hit!

Image source: Wikimedia

Marietta's Almond Butter Cookies

1 cup sugar, 1/4 cup additional to roll cookies

1 stick butter, at room temperature

1 egg

1 cup smooth almond butter

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon baking soda

3/4 cups flour

3/4 cup almond flour

Preheat oven to 375 degrees. Grease a baking sheet.

 In a large bowl, cream together sugar and butter. Beat egg into mixture. Mix in almond butter and vanilla until smooth and creamy.

Meanwhile, in a separate bowl, combine salt, baking soda, and flours and blend the together with a whisk. Add dry ingredients to moist ingredients in two or three increments. 

Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.

Cranberry Hootycreeks

It's time to post another "splurge" recipe...and these cookies are just soooo good!
They are really a variation of oatmeal raisin cookies..so I guess you you want to eat more oats this is one way of doing it!

Craisins
Image source: Mt. Craisin

Cranberry Hootycreeks

yield: 18-24 cookies

1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 1⁄8 cup sifted flour, all-purpose flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 cup rolled oats, uncooked
1⁄3 cup granulated sugar
1⁄3 cup brown sugar, packed
1 cup dried cranberries
1⁄2 cup white chocolate baking chips
1⁄2 cup walnuts or pecans, chopped



Preheat oven to 350°F. Grease cookie sheet or line with parchment paper.
Sift flour before measuring. In a small bowl, combine flour, baking soda, and salt. Set aside.


In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon vanilla 
until fluffy. Mix with brown sugar. Add dry ingredients and mix until well blended. Add oats. Fold in cranberries, white chocolate chips, and nuts.


Drop rounded tablespoons onto the prepared cookie sheet. Bake for 8 to 10 minutes, until 
edges start to brown.

Cool on wire rack. 


Option:  These cookies can make a great gift in a jar...for details, click the photo caption above.

No Bake Cookies

This recipe is based on a recipe that my husband had before we got married. I have seen variations of it other places since I started making these cookies.  These are my daughter's favorite cookie of all time, and she knows I usually make them around Christmas.

No Bake Cookies

yield: 3-4 dozen, depending on size

2 c. white sugar

8 T. butter

1/2 c. milk

1/4 c. cocoa powder

1/2 c. almond butter

1 t. vanilla

pinch of salt

3 c. quick oats

1/4 to 1 c. chopped almonds (optional)

1/2 to 1 c. coconut (optional)

In large saucepan, combine butter, sugar, milk and cocoa powder.  Heat, stirring frequently, until mixture boils. Allow to boil for 1 or 2 minutes, then remove from heat and cool for 1 minute.  Stir in almond butter, vanilla and salt; mix well. Add oatmeal, nuts, and coconut, combining thoroughly.

Drop by spoonfuls onto waxed paper, and let cool until mixture hardens.

Butter Ball Cookies

Today is "Fat Tuesday"...so I am sharing my mother's recipe for Butter Ball Cookies.  They are not at all figure friendly, but in keeping tradition a little decadence is in order.   These were always a favorite of mine, and I don't think that will ever change. They melt in your mouth!

Butter Ball Cookies

4 oz butter (1 stick)
1 c flour
2 tbsp sugar
2 tbsp water
1 tsp vanilla
1 c chopped walnuts
powdered sugar, for dusting


Cream together flour, sugar, water, and butter.  Add vanilla and nuts.  Make into balls on an ungreased baking sheet.  Bake at 350 for 12 to 15 minutes.  Roll in powdered sugar when cookies are completely cooled.

Makes about 3 dozen depending on size.