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After a few test runs in her home kitchen, Amy Sohnrey found a recipe that offers a twist on a classic cookie. She calls them Almondoodles—a cross between an almond butter cookie and a snickerdoodle.

Sohnrey Family Foods, Oroville

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1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup Sohnrey Family Foods Snickerdoodle Almond Butter
1/4 cup butter or margarine, softened
1/4 cup shortening
1 egg
1 1/4 cups flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt


Preheat oven to 375 degrees. Mix sugars, almond butter, butter, shortening and egg in a mixer or large bowl. In a separate bowl, combine flour, baking soda, baking powder and salt. Slowly incorporate dry ingredients into butter mixture. Continue mixing until creamy. Cover and refrigerate for at least 2 hours. Shape dough into 1 1/4-inch balls and place 3 inches apart on ungreased cookie sheets. Use a fork dipped in sugar to flatten dough balls. Bake 10 minutes or until lightly golden. Cool for 5 minutes on the baking sheet, then place cookies on wire rack to finish cooling.

Makes 16 to 20 small cookies

Photo: Jessica Cook

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