Maple and Almond Butter Cookies

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 until lightly browned, about 12 minutes, and then set aside to let cool completely.  Store in an airtight container for up to 1 week.