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Categories:Viewed: 16 - Published at: 7 years ago
Ingredients
- 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
Method
- Beat the almond butter and brown sugar in large bowl with electric mixer until slightly fluffy.
- 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.
- Preheat the oven to 400°F. 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.
- 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.
- Place a teaspoon of jam in the middle of 12 cookies. Place the remaining cookies on top, pressing slightly to spread the jam.
