with NUTS TO YOU
- 1/2 cup butter, softened
- 2/3 cup cane sugar
- 3 egg yolks
- 1/2 cup NUTS TO YOU Almond butter
- 1 tsp. vanilla extract
- 1 tsp. baking powder
- 1 1/2 cups all-purpose flour
- 1 jar (235-250ml) raspberry jam
Preheat oven to 325°F.
In a large bowl, cream butter. Add sugar and beat until blended. Add egg yolks gradually and beat until combined. Mix in almond butter and vanilla extract, and beat again until well blended.
In a separate bowl, mix baking powder and flour. Add to the butter mixture and mix until dough begins to clump together.
Roll dough into tablespoon-sized balls and place on a baking sheet lined with parchment paper. With the end of a wooden spoon, poke a hole in the centre of each ball and fill with jam using a small spoon.
Bake cookies for 15 minutes, or until golden brown. Let cookie cool on a metal rack.
Yields approximately 36 cookies. Almond butter can be replaced with any Nuts to You nut or seed butter.