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Valentine's Day Almond Butter Sandwich Cookies

Valentine's Day Almond Butter Sandwich Cookies

Ingredients

For the Almond Butter Cookies:
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3/4 cup Barney Butter Smooth Almond Butter
  • 1 cup white sugar
  • 3/4 cup brown sugar, packed
  • 2 teaspoons pure vanilla extract
  • 2 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
For the Almond Butter Cream Filling:
  • 2 tablespoons unsalted butter
  • 1/2 cup Barney Butter Smooth Almond Butter
  • 1 teaspoon pure vanilla extract
  • 1/2 cup powdered sugar
  • 4 tablespoons heavy whipping cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
For the Dark Chocolate Ganache:
  • 8 oz dark chocolate chips
  • 1 cup heavy whipping cream
  • Optional: sprinkles to decorate

Directions

For the Almond Butter Cookies:
  1. Preheat oven to 350F.
  2. Using a stand-up electric mixer with the paddle attachment, beat the butter, almond butter, and sugars until light and fluffy.
  3. Add the vanilla and eggs and beat to combine.
  4. Meanwhile, sift together the flour, cinnamon, baking powder, and salt until thoroughly mixed.
  5. With the mixer on low, add the flour mixture, a half cup at a time, until the dough is fully combined. The dough does not need to be refrigerated.
  6. Divide the dough in half, and form two round disks. Roll one half out onto a lightly floured piece of parchment paper to about a 1/8″ thickness. Make sure that the parchment paper is the same size as your sheet pan.
  7. Use a 3″ cookie cutter to cut out desired shapes. Leave at least half an inch between the cut-outs. Peel away the excess dough and transfer the cookies and parchment paper to a sheet pan. Repeat with the remaining dough.
  8. Bake for 6-8 minutes until the cookies are just beginning to brown. The cookies will be light in color.
  9. Transfer the cookies to a baking rack and let cool completely.
For the Almond Butter Cream Filling:
  1. Using an electric mixer on medium speed, mix the butter, almond butter, vanilla, and powdered sugar until well combined.
  2. With the mixer running, add the cream, one tablespoon at a time, until the filling is light and fluffy.
  3. Spread or pipe the filling on to half of the cookies, either with a knife or using a pastry bag.
  4. Press the top cookie into the filling to create a sandwich, and set the cookies aside.
For the Dark Chocolate Ganache:
  1. Heat the cream in a heavy-bottom saucepan over medium heat. Add the dark chocolate chips and stir continuously until the chocolate is fully melted and smooth.
  2. Remove from the heat and dip the cookies in the ganache. Decorate with sprinkles, if desired.
  3. Let cool on a baking rack until the chocolate is set.

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