Almond Butter Sandwich Cookies with Rhubarb Jam

Name: Almond Butter Sandwich Cookies with Rhubarb Jam
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 10 to 12 sandwich cookies
Ingredients: 1 cup (256g) unsweetened almond butter (get one where the only ingredient is almonds); 1 large egg; A good pinch of kosher salt; 1/2 cup (100g) granulated sugar; Sprinkles, optional; About 3 tablespoons 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

Level: Easy

Total: 1 hr 40 min (includes cooling time)
Active: 25 min

Yield: 10 to 12 sandwich cookies

Ingredients

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1 cup (256g) unsweetened almond butter (get one where the only ingredient is almonds)

1 large egg

A good pinch of kosher salt

1/2 cup (100g) granulated sugar

Sprinkles, optional

About 3 tablespoons rhubarb jam

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!