Almond Butter Shortbread With Grape Glaze

• 1 cup butter, softened
• 1/2 cup almond butter (see *note)
• 1/2 cup packed brown sugar
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 2/3 cup grape jam or 2/3 cup grape preserves
• sea salt (optional)

1. Preheat oven to 325u0b0F.
2. 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.
3. 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.
4. 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.
5. While cookies are warm, top with a sprinkle of sea salt, if desired.
6. 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.
7. *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.

butter, almond butter, brown sugar, salt, flour, grape jam, salt

Taken from www.food.com/recipe/almond-butter-shortbread-with-grape-glaze-511194 (may not work)