These Almond Butter and Concord Grape Sandwich Cookies are a delightful sweet for a vegan afternoon tea. Almond Butter and Concord Grape Sandwich Cookies pictured with Double Chocolate Cupcakes and Creamy Citrus Tartlets.
Almond Butter and Concord Grape Sandwich Cookies
Serves: 18
Ingredients
- 1 cup smooth almond butter
- ½ cup organic cane sugar, plus additional for sprinkling cookies, if desired
- ½ cup firmly packed light brown sugar
- 1 teaspoon vanilla extract
- ⅔ cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup water
- ½ cup concord grape spread*
Instructions
- Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
- In a large bowl, beat together almond butter, sugars, and vanilla extract with a mixer at medium speed until combined, approximately 1 minute.
- In a medium bowl, whisk together flour, baking soda, and salt. Gradually add to almond butter mixture, beating until a crumbly dough forms. Gradually add water, beating until just combined.
- Using a levered 1½-teaspoon scoop, shape dough into 18 (1-inch) balls. Place dough balls 3 inches apart on prepared baking sheets.
- Bake cookies until light golden brown, 8 to 9 minutes. Immediately sprinkle additional cane sugar over 9 cookies. Let cookies cool on pan for 2 minutes. Transfer cookies to a wire rack, and let cool completely.
- Spread 1 teaspoon grape spread on flat side of cookies without sugar topping. Cover with sugared cookies, flat side down, pressing together gently. Serve immediately.
Notes
MAKE-AHEAD TIP: Cookies without jam filling can be stored at room temperature in an airtight container up to 3 days. Fill with grape spread just before serving.)
Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!
