Recipe courtesy of Molly Yeh
Recipe courtesy of Molly Yeh
Watch how to make this recipe.
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 277
- Total Fat
- 18 g
- Saturated Fat
- 2 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 3 g
- Sugar
- 18 g
- Protein
- 8 g
- Cholesterol
- 23 mg
- Sodium
- 28 mg
- Level: Easy
- Total: 1 hr 40 min (includes cooling time)
- Active: 25 min
- Yield: 10 to 12 sandwich cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 277
- Total Fat
- 18 g
- Saturated Fat
- 2 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 3 g
- Sugar
- 18 g
- Protein
- 8 g
- Cholesterol
- 23 mg
- Sodium
- 28 mg
Ingredients
Directions
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
- 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.
- 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!
