Ingredients
3/4
cup almond butter (not almond paste)
1/2
cup butter or margarine, softened
1/2
cup packed brown sugar
1/4
cup granulated sugar
1/2
teaspoon almond extract
1
egg
1 1/2
cups Gold Medal™ all-purpose flour
1/2
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1/2
cup unblanched whole almonds, finely chopped
1/2
cup strawberry jam
Preparation
Heat oven to 350°F. Spray 2 cookie sheets with cooking spray. In large bowl, beat almond butter, butter, brown sugar and granulated sugar with electric mixer on medium speed 1 minute or until light and fluffy. Beat in almond extract and egg until blended. On low speed, beat in flour, baking powder, baking soda and salt until soft dough forms.
In small bowl, place almonds. Shape dough into 1-inch balls; roll in almonds. On cookie sheets, place balls 2 inches apart.
Bake 8 to 10 minutes or until edges are almost set. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Bake 5 minutes longer or until edges are browned and set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Place strawberry jam in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag gently to pipe jam into indentation in each cookie.
