• • 1/2 cup slivered almonds, toasted
• • 1/2 cup natural almond butter
• • 1/4 cup shortening
• • 1/2 cup sugar
• • 1/2 cup Pinecreek honey
• • 1 large egg
• • 1/2 tsp almond extract
• • 2 cups (280g) sifted all purpose flour
• • 1 tsp baking powder
• • 1/4 tsp baking soda
• • 1/2 tsp salt

Directions

Set oven at 325F.

Toast almonds in oven until lightly browned, about 10 to 12 minutes. Remove from oven, allow to cool, chop finely, and then set aside.

In a large bowl, cream together almond butter and shortening. Blend in sugar and honey.

In a small bowl beat the egg with a whisk. Whisk in the almond extract. Add to the large bowl and blend to combine.

In a separate bowl sift together the flour, baking powder, baking soda and salt. Add in three additions to the large bowl. As you add flour, sprinkle in finely chopped toasted almonds. Mix each time until well combined.

Refrigerate for one hour. Make 4 small rolls of cookie dough by hand rolling cooled dough into 6-inch long rolls that are about 1 1/4 to 1 1/2 inches in diameter. Wrap each roll in wax paper and refrigerate overnight.

The next day set the oven at 350F. Cut chilled cookie dough rolls into 1/4 to 1/2 inch slices. Re-shape each cookie where necessary, and bake on baking sheets until golden brown in color, about 10 minutes.

Makes about 4 dozen Honey Almond Icebox Cookies.