Best Passover Pb J Flourless Almond Butter Cookies Recipes
PASSOVER "PB & J" FLOURLESS ALMOND BUTTER COOKIES
Delicious! Almond butter is my Pesach discovery this year. We don't use matzah meal (gebrocks), so are always searching for quick, easy & delicious cookie recipes. This one mixes up in seconds and tastes almost like peanut-butter "thumbprint" cookies - with just a dab of raspberry jam / jelly or whatever you have on hand.
Provided by Jay3fer
Categories Dessert
Time 17m
Yield 24 cookies, 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together in a large bowl until well-blended.
- Use a teaspoon to scoop out a smallish amount.
- Roll into balls and place on parchment-covered baking sheet.
- Carefully press each ball down with a fingertip - balls are fragile, try to keep them from splitting open or you'll lose your jam.
- Balls should resemble a bird's nest.
- With another, clean spoon (we always keep our jams pareve and nut-free - you never know who might be stopping by!), scoop 1/4 to 1/2 a teaspoon of jam or jelly and slide it into the "nest".
- Repeat until all "nests" are full.
- Bake at 350 degrees for 10-12 minutes.
- Allow to cool & solidify before peeling from parchment.
- Finish cooling on wire rack before serving.
Nutrition Facts : Calories 490.5, Fat 26.6, SaturatedFat 2.7, Cholesterol 35.2, Sodium 312.9, Carbohydrate 60.9, Fiber 1.9, Sugar 48.4, Protein 7.7
ALMOND BUTTER COOKIES
Need to bring cookies to a pot luck were one girl could not have flour and one could not have peanuts. Tweeked an old recipe to fit everyones needs. Hope you like it.
Provided by Debbwl
Categories Dessert
Time 30m
Yield 24 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350* and line cookie sheets with parchment paper.
- Beat together almond butter and sugar in a large bowl with an electric mixer until smooth.
- Add beaten egg and baking soda to almond butter mixture and beat until well combined.
- Roll 1 teaspoon of dough into a ball and roll in sugar then place on cookie sheet.
- Place dough balls one inch apart on cookie sheet and either leave as little balls (which is how we like them) or flatten with tines of fork making a cross pattern.
- Bake until slightly puffed and a golden pale, about 10 minutes, careful not to over cook.
- Cool cookies on parchment paper about 2 minutes and then transfer with spatula to rack to cool at least 10 more minutes.
Nutrition Facts : Calories 101.6, Fat 6.2, SaturatedFat 0.5, Cholesterol 7.8, Sodium 79, Carbohydrate 10, Fiber 1.1, Sugar 4.2, Protein 2.5
ALMOND BUTTER COOKIES WITH FROSTING
Easy to make almond-butter cookies, frosting optional. The flavor is delicate and very yummy. I am a novice in the kitchen and made these one night in about 30 min on a whim. The frosting hardens quickly, but it's easy to add water and microwave 15-30 seconds to soften it up again for spreading. I found this recipe on the back of the Publix sweet cream butter (unsalted) package; the credits on the package are "Publix Apron's Simple Meals"
Provided by susaneitelman
Categories Dessert
Time 20m
Yield 15-20 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Beat butter and sugar, in large bowl, with electric mixer on high speed until creamy. Add egg and almond extract, mixing well. Gradually add flour, mixing well.
- Rolldough into 1-inch balls (or bigger for bigger cookies). Place 2 inches (or adjust as appropriate) apart on greased baking sheet. Dip a flat-bottomed glass into sugar and flatten balls.
- Bake 10-12 minutes until bottom of cookies are golden brown. Cool 1 minute on baking sheet, then remove to wire racks to cool completely.
- To prepare frosting, combine sugar and almond extract until smooth. Stir in milk, as needed, until frosting is spreading consistency. Spread on each cookie; top with an almond slice.
ALMOND BUTTER COOKIES WITH CREAM CHEESE
I have had this recipe for so long that I can't remember where it came from, but I think I got it out of a magazine or newspaper. I like it because you can use the dough in so many different ways. For the Holidays, you can press half of a candied cherry in the center of unbaked cookie, and then after baking drizzle with either white or dark chocolate, melted.
Provided by Donna M.
Categories Drop Cookies
Time 25m
Yield 6-8 dozen cookies
Number Of Ingredients 8
Steps:
- Cream sugar, butter, cream cheese until fluffy.
- Add egg and flavorings.
- Beat until smooth.
- Add flour and baking powder, mixing well.
- Drop dough by spoonfuls onto ungreased cookie sheets and flatten with a flat bottomed drinking glass which has been dipped in sugar.
- OR: Force dough through a cookie press.
- OR: Chill dough 1 to 1 1/2 hours and roll out on lightly floured surface.
- Cut with cookie cutters.
- Bake at 375 degrees for 8 to 10 minutes, or slightly less if you like a not-so-crispy cookie.
- These cookies are best if they are not baked too brown.
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