Baking: Almond Butter Snickerdoodles
December 11, 2012
Today’s recipe is Almond Butter Snickerdoodles.
- Measuring spoons & cups
- Small tupperware
- 2 small bowls
- 2 large mixing bowls
- Parchment paper
- Baking sheets
- 2 cups packed brown sugar
- 2/3 cup (approximately 6 ounces) 1/3-less fat cream cheese
- 1/2 cup unsalted butter
- 4 tablespoons smooth almond butter
- 2 teaspoons grated lemon rind
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups white whole-wheat flour
- 2/3 cup whole-wheat flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 4 tablespoons granulated sugar
- Remove the butter from the refrigerator at least an hour before baking, and allow the butter to soften to room temperature.
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine the brown sugar, reduced fat cream cheese, unsalted butter, and almond butter. Using the mixer, beat the ingredients at high speed for approximately 2 minutes.
- Take one of the small bowls and the small tupperware, and place them on the counter, along with the large eggs. Taking one egg at a time, crack the egg, and switch it from palm to palm, letting the egg white fall into the tupperware, and placing the egg yolk into the small bowl. Once all four yolks are in the small bowl, beat them lightly with the fork. Place the tupperware with egg whites into the refrigerator – great for a healthy omelette breakfast later in the week!
- Add the lemon rind, vanilla, and lightly beaten egg yolks to the sugar mixture. With the mixer, beat the mixture until the mixture is well blended.
- In the other large mixing bowl, combine the flours, baking soda, cinnamon and salt; stir the mixture with a whisk.
- Add the flour mixture to the sugar mixture, and beat at low speed until well combined.
- Line the baking sheets with parchment paper.
- In the other small bowl, combine the cinnamon and granulated sugar.
- Gather a rounded tablespoon of dough, roll into ball with your hands, and roll the ball in the cinnamon-sugar mixture, then place on baking sheet. Repeat until all of the dough has been used. Sprinkle the remaining cinnamon-sugar evenly over the cookies.
- Bake the cookies for 6 minutes. After removing the baking sheet, flatten the cookies with the back of a spatula.
- Replace the baking sheet in the oven and cook for an additional 4-6 minutes.
*This recipe is from myrecipe.com.
From → Eating Healthy