Food Crisp, Chewy Almond Butter Cookies in 3 Ingredients
Pillsbury's fan-favorite Halloween sugar cookies are back for spooky season
No matter which way you slice it, Halloween is going to look a little different this year. One thing that remains the same though, is Pillsbury’s seasonal sugar cookies joyously adorned with festive shapes. Now that fall is in full effect, we are elated to announce that ready-to-bake pumpkins and ghosts have made their official return. Guilty Pleasure Foods We Won’t Apologize for Loving You may have learned how to bake over quarantine, but Pillsbury Pumpkin and Ghost Shape Sugar Cookies come pre-batched and pre-sliced. All you need to do is pop them in the oven, and then you’ve got yourself a spooky snack for family festivities or scary movies on the couch.
Ahas the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, we’re treating ourselves to a cookie or three.
The default definition of flour isyet over the years, the word has stretched its arms to embrace not just other grains, but other ingredients altogether. These days, you can find flour from rye, spelt, teff, millet, buckwheat, tapioca, rice, chickpeas, coconuts, even coffee.
Is cheesecake considered pie or cake?
Cheesecake is one of those impressive desserts that makes an appearance on menus at some of the best restaurants in the country, but the question persists: What exactly is the confection? Is it a pie, or is it a cake as its name implies? The Best Cherry Dessert Recipes To understand whether or not cheesecake is really cake, it’s important to understand what the no-bake dessert consists of. If it has a crust, cheesecake typically has a graham cracker base, on top of which there is a filling made of cream cheese, eggs, sugar and vanilla extract.
And just about every nut under the sun. Nuts.com—go figure—has a whole section of. Think: almond, peanut, hazelnut, cashew, macadamia, pistachio. These are gluten-free, sure, but they’re also flavorful to the nines: nutty, bittersweet, and delightfully buttery.
Which brings me to nut butters. Take, for instance, almond butter: At its most basic, this has the same ingredient list as almond flour—almonds. The only difference is, flour gets processed until a crumbly meal forms, while butter takes things a step further to a creamy, spreadable paste.
So it makes sense, then, that if a nut flour can act like, well, flour, that a nut butter can too. In, the editors note that peanut butter “contains approximately 20 percent carbohydrates and 25 percent protein, components that absorb moisture and harden into a stable network in the heat of the oven.” Similarly, as biochemist and cookbook author Shirley O. Corriher explains in : “The ground nut meal in the peanut butter provides the ‘flour’ and flavor.”
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The recipe she’s talking about is E-Z Delicious Peanut Butter Cookies, inspired by Susan G. Purdy’s Impossible Peanut Butter Cookies in. Impossible because, they only need three ingredients: peanut butter, sugar, and an egg. As in, no flour-flour, no butter-butter, no baking soda, no baking powder. You might recognize a similarly minimalist from the behind Ovenly Bakery.
In, Erin Patinkin and Agatha Kulaga write, “While the all-natural stuff works just fine for this cookie, Skippy is our peanut butter brand of choice for this recipe as we’ve found the dough retains its shape best with it.” But if you ask me, the all-natural stuff works better than just fine—it works wonders.
The obvious difference between unsweetened and sweetened peanut butter is sugar, which wears many hats in baking, from adding sweetness, to absorbing water, to ensuring crispness. The other difference: Unsweetened peanut butter is usually not homogenized (case in point, that oily layer on the top of a freshly opened jar), while sweetened peanut butter is as silky-smooth as frosting. And while I wouldn’t recommend swapping willy-nilly (some recipes hinge on the sweetened sort), in this case, it’s whatever you like best.
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For flourless cookies, I prefer unsweetened nut butter for a couple reasons. It yields a less sweet, more nuanced dessert. And it opens up a universe of unsweetened nut and seed butters. Like sunflower, sesame, cashew, hazelnut, and, in this week’s Big Little Recipe, almond.
Roasty, toasty, with a thick-sweater coziness, almond butter was born to be cookie-ed. Creamy or crunchy is totally your pick—the former yields something decidedly marzipan-esque, while the latter has nubby granola texture. Same with sugar—soft-spoken granulated lets the almond butter sing a little more loudy, while light or dark brown add sultrier caramel-toffee notes. I prefer the former, my husband prefers the latter. Once you have your own favorite, let me know in the comments so I can tell my husband he’s wrong.
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In BakeWise, Shirley adds English toffee bits. In Ovenly, Erin and Agatha call in vanilla extract, plus a crunch of flaky salt on top. Honorary Big Little Ingredient that it is, salt is a must in my book—it talks down the sugar and amps up the almond butter, which is to say, it makes everything taste better. If you don’t have flaky salt on hand, stir in a pinch of kosher salt to the dough instead. Or skip it altogether.
When it comes to mix-ins and extracts, you could add either of the above, or go rogue with chopped chocolate or almond extract or whatever happens to be in your pantry right now. But, at least for the first batch, resist the urge. These crispy-edged, fudgy-centered, Netflix-ready cookies are pretty much perfect, exactly as they are.
Salted Almond Butter Cookies
- 1 cup (256 grams) unsweetened almond butter
- 1 cup (200 grams) granulated sugar
- 1 large egg
- Flaky salt (optional)
- This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.
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McDonald's Is Being Sued By a Man Who Was Injured By a Chicken McNugget .
A Florida man recently filed a lawsuit against McDonald's for an incident with a Chicken McNugget order that occurred in May. Find out more, here.Um, what? Yes, you read that correctly. Alexei Stolfat of Palm Beach, Florida filed a lawsuit against the iconic fast-food brand last week for an alleged injury he received from biting into a Chicken McNugget. Evidently, when Stolfat bit into a nugget from an order he got through Uber Eats in May, his teeth hit something hard. Then, as specified in his lawsuit, he felt "unbearable jaw pain.