Passover "pb & J" Flourless Almond Butter Cookies

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

• 1 cup almond butter, kosher-for-passover
• 1 cup sugar
• 1 egg
• 1 dash vanilla (i don't usually buy it just for pesach) (optional) or 1 dash vanilla powder (i don't usually buy it just for pesach) (optional)
• 1/4 teaspoon salt
• 24 teaspoons raspberry jam (or your favourite flavour) or 24 teaspoons jelly (or your favourite flavour)

Recipe

• 1 mix all ingredients together in a large bowl until well-blended.
• 2 use a teaspoon to scoop out a smallish amount.
• 3 roll into balls and place on parchment-covered baking sheet.
• 4 carefully press each ball down with a fingertip - balls are fragile, try to keep them from splitting open or you'll lose your jam.
• 5 balls should resemble a bird's nest.
• 6 with another, clean spoon (we always keep our jams pareve and nut-free - you never know who might be stopping by!), scoop 1/4 to 1/2 a teaspoon of jam or jelly and slide it into the "nest".
• 7 repeat until all "nests" are full.
• 8 bake at 350 degrees for 10-12 minutes.
• 9 allow to cool & solidify before peeling from parchment.
• 10 finish cooling on wire rack before serving.