Makes 2 Dozen
¾ cup butter, softened
2/3 cup sugar (or *healthy alternative)
1 1/2 tsp. vanilla
3 cups almond flour (not almond meal)
½ tsp. baking powder
½ cup jelly or preserves
Preheat oven to 350 degrees
Beat butter and sugar until light and fluffy. Add vanilla and egg. Blend well. Stir in almond flour and baking powder. Mix well.
Spoon out onto cookie sheet lined with parchment paper. Make slight imprint into center of each cookie with your finger (dough will be sticky). Be careful not to make imprint all the way through, just slightly into the cookie. Spoon a small amount of jelly or preserves into each imprint.
Bake for 10-12 minutes or until light golden brown and cooked through.
*Some all natural sugar alternatives you can try are stevia, stevia glycerite, swerve, erythritol, and monk fruit. All of these alternatives are “0” on the glycemic index.