Almond Butter + Jam Cookie Love!

While Mr. Schalk was busy on important matters this weekend you could find me scurrying about kitchen studio working on matters that fed the soul. Well, my soul, that is. It was more on matters that fed the belly for Mr. Schalk (and Bonnie The Crumb Catcher).


After trying my hand at Giada's peanut butter and jam cookies for the picnic, I couldn't help but let my mind wander at the possibilities of this recipe. The peanut butter was very rich, and I was thinking about what I could do to mellow it out but keep the "savory" feel that the nut butter evoked.


This had seriously been on my mind since the picnic. That is just how cool I am. Or lame. Or hungry. Or all of the above. Baking for everyone!

After some thought and few twists of almond butter and forest fruits jam these cookies became my own. Mr. Schalk enjoyed them with the only request being, "more jam!" Oh yeah, my kind of guy!

This cookie is a good base for any kind of nut butter (or honey butter) to be added. You can switch it up using powdered sugar for rolling and a big ol' choco kiss in the middle. Or go crazy and add your own surprise. White chocolate chips. Icing and sprinkles. Ooooohh the possibilities!

Almond Butter + Jam Cookies

Ingredients:
1 cup flour, sifted
1/3 cup unsweetened cocoa, sifted
1/2 tsp baking soda
pinch of fine salt

1/4 cup regular or powdered sugar* (see note)

1 stick (1/2 cup) unsalted butter, room temp, cut into chunks
3/4 cup creamy almond butter, room temp
3/4 cup granulated sugar
1/2 cup light brown sugar
1 egg, room temp, beaten
1 tsp vanilla extract
1/4 cup jam (forest fruits, raspberry, or your fave!)


Directions:
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, 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 1/4 cup regular sugar into a small bowl.

*You can also use powdered sugar or any of the ideas above if you're not having the jam middles.

Make medium size balls ensuring they are all pretty consistent in size and place on the cookie sheet about 2 inches apart. 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 indent in the middle of the balls with the handle of a spoon, or your own method, and place a good size 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!

Happy Baking!

Oodles of apron lovin',
xoxo, Rachel