Beat the powdered sugar, almond butter, and butter in a medium bowl with an electric mixer on medium speed until well combined. Add crushed pretzels, and stir until incorporated. (Mixture will be crumbly.)
Shape mixture into about 30 (1½-inch) balls, pressing firmly so the dough holds its shape. Place the balls 1 inch apart on parchment paper-lined baking sheets. Press your thumb into each ball, forming an indentation. Spoon about ¼ teaspoon strawberry jam into each indentation. Serve immediately, or chill until ready to serve. Cookies will keep stored in the refrigerator for up to 5 days; let stand at room temperature 30 minutes before serving.
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