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1
Preheat oven to 350 F.
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2
In a bowl whisk together the flour, baking soda and baking powder. Set aside.
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3
Put the butter into your mixing bowl. Using a stand mixer fitted with a paddle attachment, beat the butter on medium until smooth and creamy.
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4
Add the almond butter and mix on low speed. Then add the sugars and mix to combine.
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5
Add the egg and vanilla, mixing well. Scrape down the sides and bottom of the bowl with a spatula or wooden spoon. On low speed, add the dry ingredients, mixing until just combined. The dough will look smooth and should not be crumbling.
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6
Use a small ice cream scoop or spoon to scoop dough and then roll the dough into smooth round 1 inch balls using the palms of your hands.
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7
Place the balls onto a parchment paper lined baking sheet. Using a fork, press the tines into the top of the cookies to make the signature criss cross pattern, flattening it just slightly. You can also top it with a single almond at this point.
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8
Bake for 12 minutes, until slightly browned and just about set in the center.
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9
Carefully transfer the cookies to a cooling rack. Make sure they are fully cooled before storing them.
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10
Note - You can make these in advance. Just roll the cookie dough into the little balls, store them in a container and freeze them until ready to use. When baking from frozen cookie dough, place them on the sheet and into the 350 F oven for a few minutes until they start to get soft. Then pull them out and make the criss cross pattern with the fork, and then stick em back in the oven to fully bake. Baking time may need to be increased by a minute or two since they are baking from frozen.
