Almond Shortbread Cookies

• 1/2 cup sliced almonds
• 1 1/4 cups all-purpose flour
• 1/2 cup almond meal
• 1/2 teaspoon kosher salt
• 1/2 cup smooth unsalted roasted almond butter
• 1/2 cup refined coconut oil, melted
• 1/2 cup granulated sugar
• 1/4 cup turbinado sugar
• 1 teaspoon pure vanilla extract

1. Preheat the oven to 350.
2. Line a baking sheet with parchment paper.
3. Spread the sliced almonds in a pie plate and bake for about 8 minutes, until golden.
4. Let cool, then coarsely chop.
5. In a medium bowl, whisk the flour with the almond meal and salt.
6. In a large bowl, using a hand mixer at medium speed, beat the almond butter with the coconut oil, both sugars and the vanilla until well blended, about 1 minute.
7. Beat in the flour mixture and chopped almonds just until combined.
8. Scoop 2-tablespoon-size mounds of dough onto the prepared baking sheet 1 inch apart and flatten to a 1/4-inch thickness.
9. Bake the cookies for 15 to 18 minutes, until golden.
10. Transfer to a rack and let cool completely.

almonds, flour, almond meal, kosher salt, butter, coconut oil, granulated sugar, turbinado sugar, vanilla

Taken from www.foodandwine.com/recipes/almond-shortbread-cookies (may not work)