ROASTED ALMOND THUMBPRINTS

Steps:

• Place racks in lower and upper thirds of the oven. Preheat to 375 F. Pulse flour and almonds in a food processor until almonds are finely ground. Add baking powder and salt. Pulse to blend. Using an electric(not a hand) mixer on high speed, beat butter and sugar until light & fluffy, about 4 min. Add egg and vanilla extract and beat until pale & fluffy, about 4 min. Reduce speed to low and gradually add dry ingredients.Mix to just combine. Place sanding sugar in a shallow bowl. Scoop out dough by a tablespoon full and roll into balls.(If dough is sticky, chill 20 min) Roll the balls in the sugar and place on the lined cookie sheets, spacing 2" apart. Using your thumb, make a deep indent in each ball. (For more exaggerated cracks, bake dough for 5 min before indenting). Bake, rotating cookie sheets halfway through cooking time, until golden...12-14 minutes. Transfer cookies to wire racks and cool. Fill the indentations with jam or curd with a small spoon. *Cookies can be baked ahead (but not filled) by 2 weeks- wrap tightly & freeze. Cookies can be filled 1 day ahead. Store airtight at room temperature.