Preheat oven to 375*. In large bowl, beat softened butter, and both sugars, until light and fluffy. Add almond butter, vanilla and egg until well blended. Scraping bowl through out mixing. Slowly beat in flour, baking soda, and salt until well combined.

Using small cookie scoop, place on ungreased cookie sheet. With fork dipped in sugar, flatten balls in crisscross pattern.

Bake 7-9 minutes or until set and golden brown. Immediately remove from cookie sheets. Store in airtight container.