Cardamom Thumbprint Cookies
1 cup almond flour
1 cup all purpose flour
1/2 tsp ground cardamom (I by the cardamom whole and ground it myself for fresher flavor)
a pinch of salt
8 oz butter, softened
1/3 cup of sugar
1 large egg
1 tsp vanilla extract
Assorted jams, preferably seedless
Preheat the oven to 350F.
Line two baking sheets with parchment paper and set aside.
In a small bowl. whisk together the flours with the ground cardamon and salt.
Beat the butter and sugar in the bowl of a stand mixer until light and fluffy. Add the eggs and vanilla. add the dry ingredients and beat at low speed to blend.
Transfer the dough to a board and knead a few times to form into a ball.
Using a small ice cream scoop, drop the cookie dough onto the prepared sheet pans, about one inch apart. Using your thumb, or the back of a teaspoon, make an indentation in the center of the cookie. Bake for about 10 minutes, until slightly firm.
Pull the cookies from the oven and press again. Fill with the jams and bake for an additional 7 or 8 minutes
Take the cookies out of oven and let cool.