Almond Butter And Jam Sandwich Cookies

• 2/3 cup almond butter
• 1/2 cup firmly packed brown sugar
• 1/4 cup whole milk
• 2 tsp grated fresh ginger (optional)
• 1 tsp vanilla extract
• 1 1/3 cups whole wheat flour
• 1 tsp baking powder
• 1/4 tsp salt
• None None Good-quality raspberry jam, to sandwich

1. Beat the almond butter and brown sugar in large bowl with electric mixer until slightly fluffy.
2. Beat in the milk, ginger, if using, and vanilla. Beat in combined flour, baking powder and salt, scraping sides of bowl occasionally. Do not over-mix. Wrap the dough in plastic wrap; refrigerate for at least 1 hour.
3. Preheat the oven to 400u0b0F. Line 2 baking pans with parchment paper. Roll dough into 24 balls. Place 2 inches apart on prepared pans. With a flat-bottomed drinking glass, press each dough ball into 2-inch rounds.
4. Bake for 8-10 mins until just starting to brown on the bottom. Cool in pan 10 mins. Remove from pan; cool completely on wire rack.
5. Place a teaspoon of jam in the middle of 12 cookies. Place the remaining cookies on top, pressing slightly to spread the jam.

almond butter, brown sugar, milk, ginger, vanilla, whole wheat flour, baking powder, salt, raspberry

Taken from recipes-plus.com/api/v2.0/recipes/37787 (may not work)