Almond Thumbprints - 36 cookies

2½       cups unbleached, all-purpose flour

1¼       cups finely ground almonds or almond meal

½         cup plus 2 tablespoons confectioners’ sugar

½         cup plus 2 tablespoons granulated sugar, divided

¾         teaspoon baking powder

½         teaspoon salt

1¼       cups unsalted butter (2½ sticks), at room temperature

1          large egg

1          teaspoon pure vanilla extract

½         cup fruit preserves, warmed

In a mixing bowl, combine the flour, almonds, confectioners’ sugar, ¼ cup plus 1 tablespoon granulated sugar, baking powder and salt. Reserve.

Place the butter in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 2 to cream butter. After about 10 seconds increase to speed 4 for an additional 15 seconds. Scrape bowl and paddle. With stand mixer running on speed 2 add remaining sugar and then increase to speed 4, until mixture is light and fluffy, about 30 seconds. Scrape bowl and paddle. With stand mixer running on speed 2, add egg and vanilla and increase to speed 4 for about 15 seconds until incorporated. Scrape bowl and paddle. With the stand mixer running on speed 1, slowly pour the flour mixture over the top in two additions. After last addition has been added, increase to speed 3 until just fully incorporated. Be careful not to over-beat.

Transfer the dough to a bowl and cover or place in a resealable plastic bag and refrigerate until firm, about 1 hour or overnight.

Heat oven to 350ºF. Line 3 baking sheets with parchment paper. Roll dough into 1¼-inch balls. Place the dough balls on the prepared baking sheets 2 inches apart. Make a depression in the center of each cookie with fingertip or the handle of a wooden spoon. Bake cookies for 10 minutes.

Remove cookie sheets from oven. Use the back of a round teaspoon measuring spoon to re-form the depressions in the cookies. Fill each depression with ½ teaspoon preserves. Continue baking cookies until are they are lightly golden brown around the edges, about 8 minutes longer. Cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely.

Can be made ahead, store in airtight container at room temperature between sheets of waxed paper.