I went to a Valentine’s adjacent birthday party recently, and I wanted to bring some kind of treat that fit the season without being too on the nose. At first I thought about doing almond cupcakes with raspberry frosting, but while that sounded delicious, I didn’t want to deal with transporting the frosted version or fussing with frosting them at the party. So I turned to cookies, as I often do. Keeping with the almond raspberry theme, I adjusted a peanut butter thumbprint recipe. They were very good, but really really sweet. So in this version, I cut the sugar in half and added chocolate (because why not?). I also ran out of raspberry jam and used blackberry instead. Any jam would be good!
Makes about 3 dozen
1/2 cup butter or shortening
1/2 cup almond butter (or nut butter of your choice)
1/4 cup brown sugar, tightly packed
1/4 cup granulated sugar
1 teaspoon vanilla
1 1/2 cups flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
sugar for rolling
1/2 cup jam or jelly
Preheat the oven to 375ºF.
In a large bowl, cream the shortening, almond butter, and sugars. When fluffy, add the egg and vanilla and blend.
In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Add to batter mixture in two batched, beating well each time. The dough is quite dry, and you might need to add a little milk or water to get all the dry ingredients to incorporate. The dough isn’t meant to be sticky, though.
Roll dough into 1 inch balls and roll in granulated sugar. Place cookies on a greased cookie sheet and bake for 10-12 minutes. As soon as the cookies are out of the oven, use the end of a wooden spoon to poke a round depression into each cookie. I used about 3-4 pokes per cookie to get the right size.
Heat the jam in a small sauce pot until it is runny, but don’t boil. Using a small spoon, fill the cookies with the jam. This can be messy, so if appearance is an issue make sure you bake enough to have extras for “mistakes.” Cool completely an enjoy!