Ingredients
Butter: 120 g (½ cup), softened
Sugar: 100 g (½ cup)
Egg: 1
Nut Butter: 100 g (⅓ cup), any variety (peanut, almond, cashew, etc.)
Flour: 250 g (2 cups), divided
Baking Powder: 1 tsp
Salt (optional): A pinch
Directions
Prepare the Dough:
In a large bowl, cream together the softened butter and sugar using a mixer. Add the egg and beat until the mixture is smooth.
Add Nut Butter:
Mix in your preferred nut butter until fully incorporated.
Mix in Dry Ingredients:
Add half of the flour and the baking powder to the mixture. Use a spatula to combine, then gradually add the remaining flour and continue kneading the dough until smooth.
Chill the Dough:
Place the dough in a plastic bag or wrap it in plastic wrap. Refrigerate for 20 minutes to firm up.
Roll and Shape the Dough:
Lightly sprinkle the dough with flour and roll it out to about 8 mm (1/3 inch) thick. Shape it into a square using a rolling pin or your hands. Trim as needed.
Create Patterns (Optional):
Use a wooden hammer or another tool to gently press patterns into the dough.
Cut and Bake:
Cut the dough into cookies using a cookie cutter or knife, then transfer them carefully to a baking tray lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, until lightly golden.
Cool and Serve:
Allow the cookies to cool before serving. They will be slightly crumbly on top and softer inside.
Serving Suggestions
Nut butter adds protein and healthy fats to these cookies, making them a more satisfying treat.
Dietary Information
Can be made gluten-free by using a gluten-free flour blend.
