Almond Butter Cookies with Toffee

Name: Almond Butter Cookies with Toffee
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 48
Cuisine: Global
Ingredients: 237 milliliters unsalted, no sugar added almond butter; 1 teaspoons baking soda; 118 milliliters brown sugar; 118 milliliters butter, softened; 1 large egg; 177 milliliters all-purpose flour; 2 Tbsps honey; 3 Tbsps milk; 1 teaspoon salt; 118 milliliters granular sucrolose sweetener (such as Splenda®); 237 milliliters toffee baking bits (such as Heath®); 1 teaspoon vanilla extract; 118 milliliters whole wheat flour

Almond Butter Cookies with Toffee might be just the dessert you are searching for. One portion of this dish contains about 2g of protein, 7g of fat, and a total of 102 calories. This recipe serves 48. This recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 25 minutes. A mixture of honey, granular sucrolose sweetener, flour, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Beat butter, brown sugar, and sweetener in a large bowl until light and fluffy. Beat almond butter, egg, milk, honey, and vanilla extract into butter mixture until smooth. Stir all-purpose flour, whole wheat flour, salt, and baking soda into almond butter mixture; fold in toffee bits until dough is just combined.

Ingredients you will need

Whole Wheat Flour

Vanilla Extract

Almond Butter

Baking Soda

Brown Sugar

Toffee Pieces

Sweetener

Butter

Dough

Honey

Milk

Salt

Egg

Equipment you will use

Bowl

Roll the dough into walnut-sized balls and place 2 inches apart on baking sheets. Press and flatten balls with a fork, creating a crosshatch.

Ingredients you will need

Walnuts

Dough

Roll

Equipment you will use

Baking Sheet

Bake in preheated oven until golden brown, 8 to 12 minutes.

Equipment you will use

Oven

Equipment

Oven

Bowl

Baking Sheet

Ingredients

Servings:

237milliliters

unsalted, no sugar added almond butter 1teaspoons

baking soda 118milliliters

brown sugar 118milliliters

butter, softened 1large

egg 177milliliters

all-purpose flour 2Tbsps

honey 3Tbsps

milk 1teaspoon

salt 118milliliters

granular sucrolose sweetener (such as Splenda®)237milliliters

toffee baking bits (such as Heath®)1teaspoon

vanilla extract 118milliliters

whole wheat flour

Recommended wine: Cream Sherry, Madeira, Prosecco

Cream Sherry, Madeira, and Prosecco are my top picks for Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "