Maple Almond Butter cookies–Christmas Cookies #12

•         1  cup natural creamy almond butter
•        3/4  cup maple syrup
•         6  tablespoons unsalted butter, softened
•         2  teaspoons pure vanilla extract
•         2   eggs
•         3  cups whole wheat pastry flour
•         1 1/2  teaspoon baking soda
•         1/2  teaspoon fine sea salt
•         1/2  cup turbinado sugar

In a large bowl, beat almond butter, maple syrup, butter, vanilla and eggs with an electric mixer until creamy, about 1 minute. Add flour, baking soda and salt, and beat again, just until combined.

Transfer a third of the dough to a large piece of wax paper and shape into a 10-inch log. Roll up snugly, twisting the ends like a piece of candy. Repeat with remaining dough, making 3 logs total. Chill until firm, 4 to 6 hours or overnight.
Preheat the oven to 350°F. Spread turbinado sugar in a shallow bowl. Working with one log at a time, cut dough crosswise into 12 rounds, press 1 side of each round into the sugar and arrange on a large, parchment-paper-lined baking sheet, sugar-side up, about 2 inches apart. Bake for 12 minutes, and then set aside to let cool completely.  Store in an airtight container for up to 1 week.