ALMOND BUTTER COOKIES

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INGREDIENTS 

• 2 tablespoons hot water
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 cup unsalted butter, softened
• 1 cup creamy almond butter
• 1 cup brown sugar
• 1 cup granulated sugar
• 1 cup almonds, chopped
• 2 large eggs
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon almond extract
• 2 1/2 cups all-purpose flour
• 2 cups sliced honey roasted almonds, finely chopped

INSTRUCTIONS

1. Preheat oven to 375 degrees
2. In a small bowl, whisk together hot water, baking soda, and salt; set aside 
3. In a large mixing bowl, using a handheld mixer on medium speed, cream together butter, almond butter, brown sugar, and granulated sugar until light and fluffy, 3-4 minutes. mix in baking soda mixture until combined. Mix in chopped almonds.
4. Add eggs, one at a time, mixing after each addition just until incorporated. Stir in vanilla and almond extracts.
5. Gradually add flour, mixing just until combined.
6. Scoop out the dough, using a medium cookie scoop, and place 2 inches apart on ungreased baking sheets. Do not flatten. Roll cookies in the chopped honey roasted almonds. Set a cookie sheet in the refrigerator for 10 minutes. Refrigerate cookie dough in between scooping dough.
7. Bake in the preheated oven until edges are golden, 10-12 minutes, rotating baking sheet halfway through baking. Cool on cookie sheets 1-2 minutes then remove to a wire rack and cool completely.

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