RECIPE: Almond Butter Cookies 1 cup butter 1/2 cup sugar 2 cups flour 1/2 cup ground almonds* Colored sugar 1. Preheat oven to 350 F. Cream butter and sugar until light and fluffy. Add flour and almonds and mix well. 2. Divide dough into fourths. Form each fourth into a log 1 inch in diameter. Put colored sugar on a long piece of wax paper and roll each long in sugar. Refrigerate until firm. 3. Cut into 1/2-inch slices and bake on ungreased cookie sheet 10 minutes. Remove from cookie sheet and cool on wire rack. Makes 80 cookies. [Cookiemania, by Jeri Dry and Alix Engel, pg. 82; ISBN 0-8092-4551-5, Library of Congress cat 88-17517; 1988, Contemporary Books Inc.; 180 North Michigan Ave., Chicago IL 60601; also Beaverbooks Ltd., 195 Allstate Parkway, Valleywood Business Park, Markham, Ontario L3R 4T8 Canada. Cookiemania is [r] Cookiemania Inc., 3231 West 37th Place, Chicago IL 60632, from where they ship cookies everywhere.] * Peanut Butter is made from Ground Peanuts; sometimes with sugar added, but pure gourmet peanut butter is just ground peanuts. Likewise, Almond Butter is Ground Almonds. That's what I used. Since the Almond Butter comes in a plastic container, I transfered it to a pyrex lidded glass container, and stirred it up to undo the separation first. I bought the Almond Butter at Trader Joe's, a specialty grocery store in Northern and Southern California. * I made these recently, they filled two cookie sheets. The first batch was falling apart when I attempted to transfer them to the wire racks. What do I need to do to the recipe to fiddle it better? I baked the second batch longer; they didn't fall apart as much (although they were fragile and crumble-able) and were a nice golden brown on the bottom. > Maybe too much butter..D. > "Dee Daur" > This is just a guess you understand, but since the recipe called for ground > almonds, not almond butter, there may have been too much oil(what with one cup > of butter). You can grind almonds down very fine before they hit the "butter" > stage. I'd suggest either decreasing some of the 1 cup butter or grinding the > almonds in a grinder or food processor until finly ground but not paste. > If you dither the recipe and it works let me know. > Good luck. Bye for now, Suse > If you can find it, it's well worth it to get some baking parchment. > When you line your cookie sheets with it, *any and all* cookies slide > right off after baking. You also don't mess up your cookie sheet or wire > rack. Believe, me, if you try this stuff, you'll never go back! > -Marlene "M. Mills" * I bet you could use peanut butter, preferably as pure and unsweetened as possible, and make a version of peanut butter cookies out of this recipe. I haven't tried this (because I have access to almond butter). March 1994 Hazel Boston-Baden, P.O. Box 17522, Anaheim CA 92817. * * * * *