Preparation

If using a Stand Mixer (to prepare the dough): 

1. In a mixing bowl, combine the flour, almonds, confectioners’ sugar, ¼ cup plus 1 tablespoon granulated sugar, baking powder, and salt. Reserve.
2. 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.
3. 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.
4. 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.
5. With the stand mixer running on speed 1, slowly pour the flour mixture over the top in two additions.
6. After last addition has been added, increase to speed 3 until just fully incorporated. Be careful not to over-beat.
7. Transfer the dough to a bowl and cover or place in a resealable plastic bag and refrigerate until firm, about 1 hour or overnight.

If using a Food Processor (to prepare the dough): 

1. Insert the universal blade into the work bowl of the food processor. 
2. Add the flour, almonds, confectioners’ sugar, ¼ cup plus 1 tablespoon granulated sugar, baking powder, and salt. Process until combined; remove and reserve.
3. Add the butter and remaining sugar to the work bowl. Pulse a few times, then process on Low until creamy, about 1 minute.
4. Scrape down the sides of the bowl and add the egg and vanilla and process again until combined.
5. Scrape down the sides of the work bowl and then add the dry ingredients. Pulse to mix, using about 10 long pulses. Dough will be a bit crumbly, not smooth. 
6. Transfer the dough to a bowl and cover or place in a resealable plastic bag and refrigerate until firm, about 1 hour or overnight.

Baking and Filling Cookies: 

1. Heat oven to 350ºF. Line 3 baking sheets with parchment paper.
2. Roll dough into 1¼-inch balls. Place the dough balls on the prepared baking sheets 2 inches apart.
3. Make a depression in the center of each cookie with fingertip or the handle of a wooden spoon. Bake cookies for 10 minutes.
4. Remove cookie sheets from oven. Use the back of a round teaspoon measuring spoon to re-form the depressions in the cookies.
5. Fill each depression with ½ teaspoon preserves.
6. Continue baking cookies until are they are lightly golden brown around the edges, about 8 minutes longer.
7. Cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely.
8. Can be made ahead, store in airtight container at room temperature between sheets of waxed paper.