Beat butter and powdered sugar until creamy. Mix in egg yolks, salt, cinnamon, vanilla, and lemon
juice. Stir in flour and almond flour until combined.
Chill the dough for 1 hour.
Preheat oven to 350°F. Roll dough to 1/4 inch thick. Cut out cookies using your preferred cookie
cutter, then use a smaller cutter to create center cut-outs for the tops.
Bake for 9-10 minutes. Allow to cool completely.
Spread Justin’s Chocolate Hazelnut & Almond Butter on bottom cookies, top with cut-out cookies,
and dust with powdered sugar if desired. Serve or store in an air-tight container at room
temperature for up to 5 days.
Peanut butter and jelly is a classic combination. These No-Bake PB&J Bars are packed with JUSTIN’S® Classic Peanut Butter and are so good and you don’t even need to get a single knife dirty!
My Peanut Butter Cake with Chocolate Buttercream is a winner of the “Most Awesomest Cake” award. I always manage to surprise one of my guests when I tell them I’ve made the cake myself. For this delicious dessert I’ve used JUSTIN’S® Classic Peanut Butter and chocolate buttercream. It’ll have you feeling like you just bit into a huge peanut butter cup, proving you can both have your cake and eat it too.
Beat butter and powdered sugar until creamy. Mix in egg yolks, salt, cinnamon, vanilla, and lemon
juice. Stir in flour and almond flour until combined.
Chill the dough for 1 hour.
Preheat oven to 350°F. Roll dough to 1/4 inch thick. Cut out cookies using your preferred cookie
cutter, then use a smaller cutter to create center cut-outs for the tops.
Bake for 9-10 minutes. Allow to cool completely.
Spread Justin’s Chocolate Hazelnut & Almond Butter on bottom cookies, top with cut-out cookies,
and dust with powdered sugar if desired. Serve or store in an air-tight container at room
temperature for up to 5 days.
Hotteok is a sweet, yeasty Korean pancake typically filled with cinnamon sugar and serves as a popular street snack. I took this as inspiration to stuff a yeasted dough with, you guessed it, Maple Almond Butter.
