Nuts of many kinds (both the human and plant varieties) were common about town in early
Klondike days. Nuts keep well, have great flavour and add crunch and texture to sometimes bland situations.
These Nut Butter Cookies have the advantage of tasting even better cold and can be frozen or kept in a refrigerated pantry area – that is, if they last that long.
I used a combination of cashew, pumpkin seed and peanut butters for this recipe but you can use any nut butter, singly or in combination.
Make your own nut butter by grinding nuts mixed with a little vegetable oil until a smooth consistency is achieved.
High in protein and energetic carbohydrates, these cookies can be put into your pocket and will be a welcome addition on your next walk, ski or snowshoe outing.
Nut Butter Cookies
1/2 cup butter, room temperature
1 cup brown sugar
1 cup nut butter (cashew butter, almond butter, peanut butter, pumpkin seed butter or sunflower seed butter)
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup chopped toasted nuts (pecans, hazelnuts, walnuts or almonds)
In an electric mixer, cream together butter and sugar till light and fluffy.
Add in eggs and continue beating.
Add 1 cup nut butter and vanilla and beat till well combined.
In a separate bowl, blend together flour, soda and salt.
Add the dry ingredients into the creamed butter mixture and continue till well blended.
Add in chopped nuts.
(Get more flavour by first toasting nuts by spreading in a pie tin or cookie sheet for 8-10 minutes in a 325-degree F oven).
Portion cookie dough by tablespoons onto parchment paper-lined baking sheets.
Press each cookie with a fork dipped in sugar, making a cross-hatch pattern on the top of each.
Bake in a pre-heated 350-degree F oven for about 12-14 minutes or until golden and firm.
Yield = 2 dozen 2-inch cookies