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.)
Recipe by TeaTime Magazine at https://teatimemagazine.com/almond-butter-and-concord-grape-sandwich-cookies/