Almond Butter Cookies Name: Jennifer Miller Base: Eglin AFB Recipe: 1 cup almond butter 1 cup Splenda Sugar Blend for Baking 1 large egg, beaten 1 teaspoon baking soda Splenda Sugar Blend for Baking, for rolling cookies in DIRECTIONS Preheat oven to 350* and line cookie sheets with parchment paper. Beat together almond butter and sugar in a large bowl with an electric mixer until smooth. Add beaten egg and baking soda to almond butter mixture and beat until well combined. Roll 1 teaspoon of dough into a ball and roll in sugar then place on cookie sheet. Place dough balls one inch apart on cookie sheet and either leave as little balls (which is how we like them) or flatten with tines of fork making a cross pattern. Bake until slightly puffed and a golden pale, about 10 minutes, careful not to over cook. Cool cookies on parchment paper about 2 minutes and then transfer with spatula to rack to cool at least 10 more minutes.