Nut & Seed Butter Cookies

Our Nut & Seed Butter adds a great texture and is delicious, without the cloying sweetness of some traditional nut butters. So, experimenting with a few (delicious) test batches, our Cake Batter Extract replaced an entire ½ cup of sugar and gave the perfect amount of sweetness to this protein-packed treat. Our dark chocolate Dragées are such a great addition; their shells stay intact and add a special crunch along with the familiar pockets of melty chocolate. For maximum enjoyment, Amoretti's Nut & Seed Butter has no peanuts, no additives, and no sugar! Makes 2 dozen cookies.

Ingredients

• ½ cup (1 stick) butter, room temperature
• 1¼ cups sugar
• 1 cup Amoretti® Nut & Seed Butter
• 3 large eggs, room temperature
• 2 tsp Amoretti® Madagascar Bourbon Vanilla W.S. 2X
• 1 tbsp Amoretti® Cake Batter O.S. Extract
• 2½ cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ¾ tsp salt
• 1⅓ cup chopped Amoretti® French Chocolate Dragées
• ¾ cup chopped dried cherries

Directions

1. Cream butter, sugar, and Nut & Seed Butter together until fluffy.
2. Add the eggs one at a time, mixing well after each addition, followed by Madagascar Bourbon Vanilla and Cake Batter Extract.
3. Scrape the sides and bottom of the bowl to fully incorporate.
4. Combine flour, baking powder, baking soda, and salt in a separate bowl.
5. Add the dry ingredients in two parts, scraping sides of the bowl between additions and being careful not to overmix.
6. Fold in cherries and French Chocolate Dragees.
7. Refrigerate the dough for a minimum of 4 hours or overnight for the best tasting cookies.
8. Preheat the oven to 350℉. Line a sheet pan with parchment paper.
9. Scoop tablespoon-sized balls onto lined pan (cookies will expand slightly, so leave a couple of inches between dough balls) and bake for 10-15 minutes.
10. Cool a few minutes and then transfer to a wire track to cool completely.