“I was reading through a past issue of Better Homes & Gardens when I came across this recipe. I had to make it immediately (well the next day, since I didn't have any grape jam on hand). Delicious! From March 2013 BHG.”
1hr 16mins
48 cookies

Ingredients Nutrition


  1. Preheat oven to 325°F.
  2. In a large mixing bowl combine butter, almond butter, brown sugar, and salt. Beat with an electric mixer on medium speed until combined. Gradually add flour until incorporated.
  3. On a piece of waxed paper pat dough into an 8x6-inch rectangle; cut into 48 equal pieces (about 1-inch squares). Roll pieces into balls. Place 2 inches apart on a parchment covered cookie sheet. Using a flat bottomed measuring cup dipped in flour, flatten dough balls to 1/4-inch thickness [I used my fingers instead of the cup].
  4. Bake 12 minutes or until lightly browned and tops of cookies are set. Remove cookie sheet from oven. Stir jam to create a spreadable consistency. Top each cookie with a generous 1/2 tsp jam, spreading jam not quite to edges. Return to oven and bake 2 more minutes.
  5. While cookies are warm, top with a sprinkle of sea salt, if desired.
  6. Place cooled cookies in a single layer in an airtight container. Refrigerate up to 3 days or freeze up to 1 month. Thaw before serving.
  7. *Note: Can also use natural or regular peanut butter. If you use regular peanut butter the dough will be a bit softer. Cover and chill for 30-60 minutes until firm enough to shape and cut.

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