1/1 Photo of Almond Butter Shortbread With Grape Glaze
1 hr 16 mins
I was reading through a past issue of Better Homes & Gardens when I came across this recipe. I had to make it immediately (well the next day, since I didn't have any grape jam on hand). Delicious! From March 2013 BHG.
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Units: US | Metric
- 1Preheat oven to 325°F.
- 2In a large mixing bowl combine butter, almond butter, brown sugar, and salt. Beat with an electric mixer on medium speed until combined. Gradually add flour until incorporated.
- 3On a piece of waxed paper pat dough into an 8x6-inch rectangle; cut into 48 equal pieces (about 1-inch squares). Roll pieces into balls. Place 2 inches apart on a parchment covered cookie sheet. Using a flat bottomed measuring cup dipped in flour, flatten dough balls to 1/4-inch thickness [I used my fingers instead of the cup].
- 4Bake 12 minutes or until lightly browned and tops of cookies are set. Remove cookie sheet from oven. Stir jam to create a spreadable consistency. Top each cookie with a generous 1/2 tsp jam, spreading jam not quite to edges. Return to oven and bake 2 more minutes.
- 5While cookies are warm, top with a sprinkle of sea salt, if desired.
- 6Place cooled cookies in a single layer in an airtight container. Refrigerate up to 3 days or freeze up to 1 month. Thaw before serving.
- 7*Note: Can also use natural or regular peanut butter. If you use regular peanut butter the dough will be a bit softer. Cover and chill for 30-60 minutes until firm enough to shape and cut.
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Nutritional Facts for Almond Butter Shortbread With Grape Glaze
Serving Size: 1 (934 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 90.6
- Calories from Fat 48
- Total Fat 5.4 g
- Saturated Fat 2.5 g
- Cholesterol 10.1 mg
- Sodium 66.0 mg
- Total Carbohydrate 9.8 g
- Dietary Fiber 0.4 g
- Sugars 4.5 g
- Protein 1.1 g