Ingredients
1 cup almond smooth butter
5 oz natural fine sugar
1 large egg
1/2 cup all natural raspberry preserves
2 oz melted white chocolate for drizzling
Preparation
Mix almond butter with the sugar and then mix in the egg until all combined. Roll into about 20 small balls and put onto a baking sheet. Make a small indentation in the middle of each ball to hold the jam and bake at 350F for about 10-12 minutes just until lightly set. Remove from the oven and place 1/2-1 teaspoon of jam in the center of each cookie and then in a small plastic bag with just one tip snipped off put the white melted chocolate in and drizzle over each cookie lightly. Cool and then remove from baking sheet and serve or store in an airtight container.
