Almond Butter Snickerdoodles

Ingredients

• 2 tablespoons smooth almond butter 
• 1 teaspoon baking soda 
• 1 cup brown sugar packed
• 2 large egg yolks lightly beaten
• 2 tablespoons granulated sugar 
• 1.5 teaspoons ground cinnamon divided
• 1 teaspoon lemon rind grated
• 0.5 teaspoon salt 
• 0.3 cup butter unsalted softened
• 1 teaspoon vanilla extract 
• 1 cup flour whole-wheat white
• 0.3 cup flour whole-wheat

Equipment

• bowl
• baking sheet
• baking paper
• oven
• knife
• whisk
• blender
• spatula
• measuring cup

Directions

1. Preheat oven to 35
2. Line a large baking sheet with parchment paper.
3. Place the first 4 ingredients in a medium bowl, and beat with a mixer at high speed until well combined (about 2 minutes).
4. Add 1 teaspoon lemon rind, vanilla extract, and egg yolks; beat until well blended.
5. Weigh or lightly spoon flours into dry measuring cups; level with a knife.
6. Combine flours, baking soda, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt; stir with a whisk.
7. Add flour mixture to butter mixture; beat at low speed until well combined. Drop half of the dough by rounded tablespoons onto prepared baking sheet.
8. Combine the remaining 1 teaspoon cinnamon and granulated sugar in a small bowl; sprinkle half of the cinnamon-sugar mixture evenly over cookies.
9. Bake at 350 for 6 minutes; flatten cookies with the back of a spatula.
10. Bake an additional 6 minutes. Cool on pans 1 minute.
11. Remove from pans, and cool on wire racks. Repeat procedure with remaining dough and sugar mixture.