Categories: Cookies
Ingredients
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. coarse salt
- 1/4 cup smooth almond butter
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup packed light-brown sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- 1/3 cup granulated sugar for rolling
- 1/2 cup apricot jam
Directions
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Preheat oven to 350 degrees with racks in upper and lower thirds.
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In a medium bowl, whisk together flour baking soda, baking powder and salt.
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In a large bowl, using an electric mixer, beat almond butter and butter on medium until smooth. Add brown sugar and beat until fluffy, about 3 minutes.
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Add egg and vanilla and beat until combined. With mixer on low, gradually add flour mixture and beat just until combined (dough will be slightly crumbly).
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Place granulated sugar in a small bowl. Roll level tablespoonfuls of dough into balls and gently roll in sugar to coat. Place on two parchment-lined rimmed baking sheets, 1 1/2 inches apart.
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Bake until cookies are puffed, 8 minutes. Remove sheets from oven and with the bottom of a round 1/2 tsp. measuring spoon, make an indention in center of each cookie.
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Bake until set, 5 to 7 minutes. Let cookies cool on wire racks 20 minutes. Stir jam and spoon 1/2 tsp. into each indention. (Store in single layers in airtight containers up to 3 days.)
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makes 30 cookies