Passover Pb & J Flourless Almond Butter Cookies

• 1 cup almond butter, kosher-for-Passover
• 1 cup sugar
• 1 egg
• 1 dash vanilla (I don't usually buy it just for Pesach) (optional) or 1 dash vanilla powder (I don't usually buy it just for Pesach) (optional)
• 1/4 teaspoon salt
• 24 teaspoons raspberry jam (or your favourite flavour) or 24 teaspoons jelly (or your favourite flavour)

1. Mix all ingredients together in a large bowl until well-blended.
2. Use a teaspoon to scoop out a smallish amount.
3. Roll into balls and place on parchment-covered baking sheet.
4. Carefully press each ball down with a fingertip - balls are fragile, try to keep them from splitting open or you'll lose your jam.
5. Balls should resemble a bird's nest.
6. With another, clean spoon (we always keep our jams pareve and nut-free - you never know who might be stopping by!), scoop 1/4 to 1/2 a teaspoon of jam or jelly and slide it into the "nest".
7. Repeat until all "nests" are full.
8. Bake at 350 degrees for 10-12 minutes.
9. Allow to cool & solidify before peeling from parchment.
10. Finish cooling on wire rack before serving.

almond butter, sugar, egg, vanilla, salt, raspberry

Taken from www.food.com/recipe/passover-quot-pb-j-quot-flourless-almond-butter-cookies-365754 (may not work)