1 c. sugar
1 c. firmly packed brown sugar
1 c. butter, room temperature (2 sticks)
2 eggs, beaten, room temperature
1/2 c. chunky peanut butter
1/2 c. almond butter
1 tsp. almond extract
2 1/2 c. all-purpose flour
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

Almond butter is available at natural food stores.

Blend sugar, brown sugar, butter, eggs, peanut butter, almond butter, and almond extract in a large bowl. Sift together flour, baking soda, baking powder, and salt. Add to butter mixture and blend well. Refrigerate at least 1 hour or overnight.

Preheat oven to 375 degrees. Lightly grease baking sheets. Roll dough into walnut-size balls. Transfer to baking sheets, spacing 2 to 3 inches apart. Flatten each slightly with a fork dipped in sugar making a criss-cross pattern. Bake until golden brown, 10-12 minutes. Do not overbake. Cool on racks. Makes 4 dozen.