Almond Thumbprint Cookies

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.

In a bowl, combine flours, baking powder and salt. In another large bowl, whip the butter and sugars with a mixer until fluffy (about 5 minutes). Beat in the egg and the extracts until just combined. Slowly beat in the dry ingredients in 2 additions until just incorporated.

Scoop the dough into 1-inch balls with either a cookie scoop or a tablespoon. Roll the ball in your hands then place it on the cookie sheet and press a thumbprint (I used my index finger) into the center of each ball (about 1/2 inch deep).

After all of your cookies have been formed, fill each with 1/2 teaspoon of jam. (Note: choose your filling wisely. This is an opportunity to reduce the sugar in these cookies. Most jams have a lot of sugar so pick one that is sugar free or mostly fruit).

Bake the cookies in the preheated oven until the edges are golden brown and the sides crack a little, about 12-15 minutes. Cool cookies on the baking sheet for at least 10 minutes. Then, enjoy!