Sunday, February 1, 2015

Nutbutter Cookies

I first made these cookies for Bruce last year, and he liked them so much, he asked that they be a part of our treat table at our wedding, so of course, I obliged, even though I am personally not a fan of peanut butter.

However, I actually make these with half peanut butter and half almond butter, and I don't mind them at all!  Yes, they taste more like peanut butter than anything else, but it's not as overpowering to me as ordinary peanut butter cookies.

You can make these with any nutbutter or combination of nutbutters that you choose.

On an unrelated note, some of you may have noticed that I haven't posted a recipe in a couple of days, and here is why... I am going to be cutting back on this blog for a little bit, just until I finish school (I have 3 months left, and about 27 credits to complete) and graduate!  So, to ensure that I am focusing my attention where it needs to be, I will be cutting back on the posts.  I may still post on weekends or when I find myself with a spare moment, but it will be a while before I can get back to posting every day.  Thank you all for your love and support as I take this step!

And now, without further ado, here is the recipe for the best nutbutter cookies you will ever make!

Nutbutter Cookies


1 c. brown sugar
1 c. sugar
2/3 c. shortening
1/3 c. butter (softened)
1/2 c. creamy peanut butter
1/2 c. almond butter
1/2 tsp salt
2 eggs
1 tsp vanilla
2 tsp baking soda
2 c. flour


Preheat oven to 350 degrees.

Beat sugars, shortening, butter, and nut butters together.  Add eggs and vanilla and beat til smooth and creamy.  Combine dry ingredients and slowly add to the mixture until fully incorporated.

Form dough into balls and roll in white sugar (if desired, rolling in sugar is optional)

Do NOT press a fork into them like you normally would with peanut butter cookies.

Bake for 11-13 minutes (mine were perfect at 11)


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