1 large baking sheet
2 tablespoons butter
1/4 pound Almond Butter
1 1/2 cups all-purpose flour
1 cup white sugar
1 egg
1 teaspoon baking powder
1 (5 ounce) package cream cheese
1 (2 ounce) package cream cheese, softened
1 cup white sugar
4 cups quick cooking oats
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
On a large sheet, spread parchment. Press the butter evenly into the butter-filled cookie sheets. Place the almonds on top and seal very well. Beat the flour over a warm flame until smooth. Cut in the cocoa and cinnamon, if desired.
Divide the dough into 12 equal pieces. 7 tablespoons of the cream cheese mixture will be softened. 1 cup of the buttery mixture will be softened. Spread thinly on four cookie sheets. Press remaining mixture on top of 8 cookies. Fill all but 1 of the cookies with the cream cheese mixture. Roll the remaining 8 cookies two to ensure a tight seal.
Bake for 8 to 10 minutes in the preheated oven, or until delicately brown. Allow cookies to cool slightly on baking sheet before transferring to a wire rack to cool completely. When cool, sprinkle with ice cream.