Please welcome author Sarah Pinneo who’s here to share her recipe for delicious Almond Cookies!

Don’t forget to enter to win a copy of Sarah’s book, Julia’s Child, below.

by Sarah Pinneo

Does every woman go through life feeling like an absolute imposter? Please tell me the answer is yes. When I was developing my cookbook—my first book in print—I cooked constantly. I tested recipes, and then I tested them again.

Working on fiction is different—it’s many more hours at the computer. You don’t have quite so much time to stand around in your kitchen. In fact, you have very little.

But once there’s a glossy book in the store with your name on it, people expect you to cook like a Michelin-rated chef all the time. Suddenly, the word “pot luck” when attached to some event on the school calendar strikes fear into your heart. And you can’t show up with store bought. You have a reputation to uphold.

I often fall back on these almond cookies. There are exactly five ingredients, and they can be mixed together in just a few minutes. The reason that the recipe is so simple is that nut butters work hard in a recipe, acting as both a starch and a fat. (If you substitute peanut butter, you will get a delightful peanut butter cookie instead.)

So this is a working-writer-mom-busy-person recipe. Enjoy them in good health!

Five Ingredient Almond Cookies

1 cup almond butter

1 cup sugar

1 egg, lightly beaten

2 tablespoons flour (white or whole wheat)

3/4 teaspoon baking soda

Preheat the oven to 350 degrees.

In one large bowl, stir all the ingredients together. Busy mom’s tip: if you don’t enjoy measuring almond butter in a measuring cup, you can instead place your mixing bowl on a kitchen scale. A cup of almond butter weighs about 8 ounces.

Roll heaping teaspoonfuls of the dough into balls, and place them on baking sheets, about 2 inches apart. With the tines of a fork, flatten the balls gently in two directions, creating a criss-cross pattern.

Bake until the cookies are golden, 10 to 12 minutes. Cool for two minutes on the baking sheets and then on a wire rack.

While the cookies are baking, check out our review of Julia’s Child as well as Sarah’s website

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