Almond Butter + Jam Cookies

• 1 cup Flour, Sifted
• 1/3 cups Unsweetened Cocoa, Sifted
• 1/2 teaspoons Baking Soda
• 1 pinch Fine Salt
• 1/4 cups Regular Sugar For Rolling
• 1 stick Unsalted Butter, Room Temperature, Cut Into Chunks
• 3/4 cups Granulated Sugar, Plus 1/4 Cup Additional Granulated Sugar (See Note), Divided
• 3/4 cups Almond Butter, Room Temperature
• 1/2 cups Light Brown Sugar
• 1 whole Egg, Room Temperature, Beaten
• 1 teaspoon Vanilla Extract
• 1/4 cups Jam (forest Berry, Raspberry Or Your Fave)

1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper or a Silpat and set to the side.
2. Whisk together flour, cocoa, baking soda and salt in a medium bowl.
3. In a mixer bowl, or a large bowl, mix together the butter, almond butter, 3/4 cup sugar and light brown sugar until smooth.
4. Add the egg and vanilla and beat until blended. Gradually add the dry mixture until just mixed through.
5. Put the remaining 1/4 cup regular sugar into a small bowl. (Note: you can also use powdered sugar with chocolate Kiss centers. Or, if you're not making the jam middles, you can also use icing and sprinkles.)
6. Make medium-sized balls, ensuring they are all pretty consistent in size, and place on the cookie sheet about 2 inches apart. You should be able to fit about 12 onto one cookie sheet.
7. Roll each ball into the sugar and press down just a bit onto the cookie sheet.
8. Make an indentation in the middle of the balls with the handle of a spoon, or your own method, and place a good-sized dollop of jam in the center of each one.
9. Bake for 12-14 minutes until crackly and just set. Let cool on a cookie sheet and enjoy with coffee or tea!

flour, cocoa, baking soda, salt, ubc, butter, sugar, almond butter, light brown sugar, egg, vanilla, ubc

Taken from tastykitchen.com/recipes/desserts/almond-butter-jam-cookies/ (may not work)