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

1. Preheat oven to 350 degrees with racks in upper and lower thirds.

2. In a medium bowl, whisk together flour baking soda, baking powder and salt.

3. 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.

4. 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).

5. 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.

6. 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.

7. 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.)

8. makes 30 cookies

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