Almond Butter Shortbread With Grape Glaze - cooking recipe
Ingredients
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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)
Preparation
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Preheat oven to 325\u00b0F.
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.
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].
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.
While cookies are warm, top with a sprinkle of sea salt, if desired.
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.
*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.
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