Complicated cookies or simple cookies…I will take them all! I can’t get enough of cookies! These Almond Butter Buttons are simply divine and they are made with FOUR easy ingredients!! Yes, just four!
I’m over the moon with excitement to introduce to you my next guest poster: Debra from Smith Bites! Deb and I go way back. Not really that way back. It certainly does feel like a really long time; we sort of just clicked. I found her incredible blog last summer. I fell in love with her Blueberry Buckle
and the rest is baking history. Deb’s blog is gorgeous. Truly beautiful. She can make any thing and makes it look simple and delicious. Her photos are incredible. Sometimes her darling husband, The Professor, does a sweet guest post; like his most recent gelato post
Deb and I both drool over any thing Italian. She gets excited when I chat in Italian on Twitter
. That makes me happy. What really makes me happy is that she worked on this post on the weekend of her birthday. A true friend that I’ve been blessed to have found through our mutual love of food.
If you don’t already know my gorgeous friend Deb and her equally gorgeous blog, you have to go and take a peak at Smith Bites
. Thank you, Deb, for this delicious cookie recipe. Abby Dodge will sure be proud of what you did with her recipe Deb.
I’ve also gotten to know Abby Dodge a little through Twitter. She is a sweetheart and wrote the fantastic book: Desserts 4 Today
. Super recipes all made with FOUR ingredients! There really is no excuse not to bake when you have her creative book.
Deb and I always say we will meet in person one day. Hopefully, there will be lots of these cookies and some good Italian espresso. I’m happy to introduce you to Deb and her Almond Butter Buttons:
I am thrilled to be guest-posting here at Cake Duchess today; Lora and I have become great friends via twitter but I feel as if I’ve known her my whole life! I’ve been a fan of her blog for a while now – she found me first when she made one of The Professor’s favorite desserts
and we’ve been fast friends since. Turns out her husband’s family and my mother’s family are both from the Calabria region of Italy – how cool is that?!
I must confess that when Lora asked me to guest post I said yes immediately . . . and then I had a moment of clarity when I realized that she is an accomplished baker (I mean seriously, you’ve seen her desserts, right???) and I am soooo not a baker. I can follow a recipe, yes. But following a recipe and working with fondant, buttercream frostings, filled cupcakes or mastering the art of piping tips and bags is another thing entirely; and don’t even get me started on cutout cookies with the piping, flooding and coloring – Oy! Baking takes patience, following a recipe precisely . . . and that, my friends, is where we part company. I’m one of those cooks who adds a pinch of this and a dash of that, eyeballing measurements rather than exact amounts . . . but Desserts 4 Today
by Abby Dodge
, has turned me into a baker . . . I feel as if I can conquer anything . . . ok, so that’s me being a bit overzealous . . .
These Almond Butter Buttons started out as ‘Crunchy Peanut Butter Buttons’ and rank right up there at the top of The Professor’s favorite cookie list. I didn’t have any peanut butter in my pantry but I did have some almond butter; add sugar, soften butter, an egg and voila, a cookie is born (woo-hoo, look at me, I’m baking now – did you see that swap I made?!) Yep, no typo, there is no flour in this recipe and yet a tasty and delicious cookie is yours to be had in less than 30 minutes tops – even when you take the time to measure ingredients!
ALMOND BUTTER BUTTONS
Slightly Adapted from Desserts 4 Today, Abby Dodge
¾ Cup Almond Butter
3 Tablespoons Unsalted Butter, room temperature
2/3 Cup Granulated Sugar
1 Large Egg
- Heat the oven to 350 degrees; lines 2 cookies sheets with nonstick liners.
- Put the almond butter, butter and sugar in a medium bowl. Beat with an electric mixer on low speed until blended, about 1 minute.
- Add the egg. Beat on medium-low speed until just blended, about 1 minute.
- Drop the dough 1 tablespoonful at a time on the prepared cookie sheet about 1-1/2 inches apart. Bake until browned around the edges, 12 to 14 minutes. Set on a rack to cool completely. Serve immediately or cover and store at room temperature for up to 3 days. SMITH BITES NOTE: These will not last that long – especially if you have a Professor around who loves cookies!
ABBY’S SWITCH-INS: The original recipe calls for crunchy peanut butter and we switched-in the almond butter. In doing so, make sure you use the ‘pure’ almond butter without added sugar and/or other oils. You can also substitute creamy peanut butter.
Thank you, Deb, for your gorgeous guest post! I love your Almond Butter Buttons I’m imagining them smothered in Nutella or just simply dipped in my cappuccino.
My darling friends…I will be back this weekend with another creation from the Duchess’ kitchen. I can’t wait to get back into the swing of things. Thank you for stopping by! Please say hi to Deb when you get a chance. Spend a little time at her blog; I’m sure you’ll find something delicious to try!!
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