Recipe courtesy of Molly Yeh

Almond Butter Sandwich Cookies with Rhubarb Jam

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  • Level: Easy
  • Total: 1 hr 40 min (includes cooling time)
  • Active: 25 min
  • Yield: 10 to 12 sandwich cookies



  1. Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
  2. In a medium bowl, mix together the almond butter, egg and salt with a stiff rubber spatula. Mix in the sugar. Roll the dough into 1 tablespoon-sized balls and place about an inch apart on the prepared baking sheet. Flatten with a fork (these barely spread in the oven) and sprinkle with sprinkles, if using. Bake until set and no longer shiny, about 12 minutes. Let cool completely on the pan.
  3. Sandwich the cookies with a heaping 1/2 teaspoon of jam in the center, eat one now, and then let the rest sit for a few hours uncovered at room temperature to allow the jam firm up. Enjoy!