Prep 20 mins
Cook 56 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.
- 236.59 ml butter, softened
- 118.29 ml almond butter (see *note)
- 118.29 ml packed brown sugar
- 2.46 ml salt
- 473.18 ml all-purpose flour
- 158.51 ml grape jam or 158.51 ml grape preserves
- sea salt (optional)
- Preheat oven to 325°F.
- In 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.
- On 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].
- Bake 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.
- While cookies are warm, top with a sprinkle of sea salt, if desired.
- Place cooled cookies in a single layer in an airtight container. Refrigerate up to 3 days or freeze up to 1 month. Thaw before serving.
- *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.