Ingredients 2 Cups all purpose flour 2 Teaspoons baking powder 1/4 Teaspoon salt 1 Cup ENZO Organic Medium Extra Virgin Olive Oil 1 Cup sugar 1 Cup brown sugar 2 Large eggs 1 Cup ENZO'S TABLE Autumn Spice Almond Butter 1 Teaspoon pure vanilla extract
Directions Preheat the oven to 375°F. Sift together flour, baking soda and salt; set aside. Cream together olive oil, sugar and brown sugar in bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Beat in almond butter and vanilla. Gradually stir dry ingredients into creamed mixture, mixing well. Form mixture into 1” balls. Place balls, about 2” apart, on greased baking sheets. Press each with floured tines of fork, making crisscross pattern. Bake cookies for about 8 minutes or until slightly golden and starting to crackle on the outside. Remove from baking sheets; cool on racks.