Lately I have been loving me some almonds…and these cookies are a great way to get a good fix of almonds AND overdose on sugar. They are crunchy cookies with a filling that is eerily similar to a store bought peanut butter sandwich cookie’s filling- especially the generic kind. And that just makes my day.
Be careful with these, though. Like the store bought kind, they tend to give you that same kind of sick feeling after eating just a couple. I guess this could probably be due to the fact that you are actually eating 4 cookies and a bunch of sugary filling.
I guess my point is, be sure to share… your recipients will thank you.
Almond Butter Sandwich Cookies
For Sandwich Filling:
Cream together margarine, almond butter, granulated sugar, brown sugar, and vanilla.
Mix in prepared flax seed mixture. Stir in baking powder and baking soda. Mix well. Gradually add flour and oatmeal, adding a little bit at a time, stirring in between each addition.
Drop by rounded teaspoonfuls onto lightly greased baking sheet, about 1 1/2 inches apart. Press each ball down with a fork, two times to form a criss-cross pattern and slightly flatten cookie.
Bake in preheated oven for 9-11 minutes, or until very lightly golden brown. They shouldn’t change too much in color. Let cool about 15 minutes before adding filling.
To Make Filling:
Cream all ingredients for filling together and mix until smooth. Using butter knife, spread filling on bottom of one cookie and place another cookie (bottom of cookie toward filling) on top of filling to make a sandwich. Store in airtight container…they tend to get crunchier as time goes by; therefore, they keep very well.