The Pioneer Woman Tasty Kitchen
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Almond Butter + Jam Cookies

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Level: Easy

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Description

A not-too-sweet cookie with a twist of almond butter and jam.

Ingredients

  • 1 cup Flour, Sifted
  • ⅓ cups Unsweetened Cocoa, Sifted
  • ½ teaspoons Baking Soda
  • 1 pinch Fine Salt
  • ¼ cups Regular Sugar For Rolling
  • 1 stick Unsalted Butter, Room Temperature, Cut Into Chunks
  • ¾ cups Granulated Sugar, Plus 1/4 Cup Additional Granulated Sugar (See Note), Divided
  • ¾ cups Almond Butter, Room Temperature
  • ½ cups Light Brown Sugar
  • 1 whole Egg, Room Temperature, Beaten
  • 1 teaspoon Vanilla Extract
  • ¼ cups Jam (forest Berry, Raspberry Or Your Fave)

Preparation

Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper or a Silpat and set to the side.

Whisk together flour, cocoa, baking soda and salt in a medium bowl.

In a mixer bowl, or a large bowl, mix together the butter, almond butter, 3/4 cup sugar and light brown sugar until smooth.

Add the egg and vanilla and beat until blended. Gradually add the dry mixture until just mixed through.

Put the remaining 1/4 cup regular sugar into a small bowl. (Note: you can also use powdered sugar with chocolate Kiss centers. Or, if you’re not making the jam middles, you can also use icing and sprinkles.)

Make medium-sized balls, ensuring they are all pretty consistent in size, and place on the cookie sheet about 2 inches apart. You should be able to fit about 12 onto one cookie sheet.

Roll each ball into the sugar and press down just a bit onto the cookie sheet.

Make an indentation in the middle of the balls with the handle of a spoon, or your own method, and place a good-sized dollop of jam in the center of each one.

Bake for 12-14 minutes until crackly and just set. Let cool on a cookie sheet and enjoy with coffee or tea!

One Comment

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Profile photo of DessertForTwo

DessertForTwo on 4.16.2010

I can’t get enough almond butter! Thanks for a cookie recipe that uses it!

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