Almond Butter-Jam Thumbprints

Steps

• 1

  Heat oven to 350°F. Spray 2 cookie sheets with cooking spray. In large bowl, beat almond butter, butter, brown sugar and granulated sugar with electric mixer on medium speed 1 minute or until light and fluffy. Beat in almond extract and egg until blended. On low speed, beat in flour, baking powder, baking soda and salt until soft dough forms.
• 2

  In small bowl, place almonds. Shape dough into 1-inch balls; roll in almonds. On cookie sheets, place balls 2 inches apart.
• 3

  Bake 8 to 10 minutes or until edges are almost set. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Bake 5 minutes longer or until edges are browned and set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• 4

  Place strawberry jam in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag gently to pipe jam into indentation in each cookie.