Almond Thumbprint Cookies with Fruit Preserves

Makes a dozen

Ingredients:
3/4 cup whole-wheat pastry flour
1/2 cup almond flour, or almond meal
1/4 cup all-purpose flour
1/2 cup pure cane sugar, divided(reserve a little to sprinkle on top)
4 tablespoons cold unsalted Organic butter(cut in pieces) or virgin pressed coconut oil or pure Ghee
1 large Organic egg, lightly beaten
2-3 tablespoon cold milk.
1/4 teaspoon vanilla extract
1/4 cup or little more of fruit preserves

Method:
Preheat the oven to 350F.

Making dough by hand:
Whisk together sugar, flours and salt in a bowl.
Rub or cut the butter or other fat used, into the sugar and flour mixture until it has the consistency of coarse crumbs. Make a well in the center of the flour and butter mixture and pour the beaten egg and vanilla extract into it.
Use a fork to incorporate the liquid into mixture and then use your fingertips.
Knead lightly just until the dough comes together into a ball.
Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least 30 minutes.

With a food processor:
Put sugar, flour, and salt in the bowl of the food processor and pulse a few times to mix. Add butter and pulse a few times until the mixture has the consistency of coarse meal. Empty food processor's bowl onto your work surface.
Make a well in the center of the mounded flour and butter mixture and pour the beaten egg and vanilla extract into it. Use a fork to incorporate the liquid into the solid ingredients then use your fingertips. Knead lightly just until the dough comes together into a ball. Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator for at least 30 minutes

Shape the Cookies
Roll the dough into a circle about 1/2 inch thick. Cut in circles using a cookie cutter about 2 inches along diameter. Press each circle using thumb to make a light indentation into the top. Sprinkle a little sugar all over the cookies. Place them on a cookie sheet. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes. Top is lightly golden brown. Cool and serve.

Recipe Source: http://yasmeen-healthnut.blogspot.com/2010/12/almond-thumbprint-cookies-with-fruit.html