Ingredients

• 1 1/2 cups
  flour
• 1 teaspoon
  baking powder
• 1/2 teaspoon
  salt
• 1 stick
  unsalted butter, room temperature
• 1/2 cup
  smooth almond butter
• 1/2 cup
  light brown sugar
• 1/3 cup plus 3 tablespoons
  sugar
• 1
  egg
• 2 teaspoons
  vanilla extract
• 1/3 cup
  chopped almonds
• 1 container
  Hershey’s chocolate spreads
• pastry bag
  with a star tip

Cooking Directions

1. Heat oven to 375. Line baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
3. In a large bowl, combine the butter and almond butter. Beat on medium high until smooth. Add brown sugar and 1/3 cup sugar. Beat for 3 minutes or until light and fluffy. Add egg and vanilla. Beat well. Add the flour mixture to creamed mixture in two batches. Mix well after each addition.
4. Combine the chopped almonds and the remaining 3 tablespoons sugar in a small bowl.
5. Scoop out tablespoons of cookie dough, roll into balls, then dredge in almond-sugar mixture. Space the balls about 2 inches apart on prepared baking sheet. Bake until the cookies appear dry, slightly cracked on the top and golden brown on the bottom, about 10 to 12 minutes.
6. Use the rounded side of a teaspoon to make an indentation in the center of each cookie.
7. Let cool for a few minutes on the baking sheet, then transfer cookies to a wire rack to cool completely. Fill a pastry bag fitted with a medium star tip with chocolate spread. Pipe about 1 teaspoon of spread into the center of each cookie.
8. Serve or refrigerate in an airtight container.