Beat:
½ C butter
Add and beat:
½ C brown sugar
½ C white sugar
(OR 1 C Japanese brown sugar)
Beat in:
1 egg
1 C almond butter (OR ½ C almond butter + ½ C peanut butter)
½ t salt
½ t baking soda
½ t vanilla extract
Add:
1-1½ C flour (more or less, depending on the wetness of the nut butters)
Press dough into about a 2 cm flat square. Refrigerate for 2 hours, or freeze in a ziplock freezer bag.
Cut into 2 cm cubes, and place 5 cm apart on a cookie sheet covered with parchment paper. To flatten them a bit, press with a fork once across and again from top to bottom.
Bake at 190ºC (375ºF) for 10-15 minutes, or until lightly browned.