Almond Butter Gingerbread Cookies
1/4 Cup Butter, softened
1/4 Cup Justin's Almond Butter (Classic or Maple)
1/2 Cup Brown Sugar
3 Tablespoon Molasses
1.5 Cups Whole Wheat Pastry Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Cinnamon
1/2 Teaspoon Ginger
1/4 Teaspoon Allspice
1/4 Teaspoon Salt
1.5 Cups Powdered Sugar, sifted
1 Egg White (or 1 Tablespoon meringue powder)
1 Teaspoon Lemon Juice
Water to thin (optional)
In a large bowl, beat together butter, almond butter and brown sugar. Add egg and molasses and beat until well combined.
Add dry ingredients (flour through spices) and mix until just combined. Roll dough into a large ball, cover with plastic wrap and refrigerate at least two hours.
Preheat oven to 350 degrees F. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
Bake for 10-12 minutes. Cool completely.
In a small bowl, whisk together powdered sugar, egg white and lemon juice. Add water, a few drops at a time, until you reach desired consistency.