Almond Thumbprint Cookies

• 1 cup Whole Wheat White Flour
• 3/4 cups Whole Wheat Pastry Flour
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 3/4 cups Unsalted Butter
• 1/4 cups Sugar In The Raw
• 1/8 cups Stevia In The Raw
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 1/2 teaspoons Almond Extract
• 1/4 cups Strawberry Jam

1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.
2. In a bowl, combine flours, baking powder and salt. In another large bowl, whip the butter and sugars with a mixer until fluffy (about 5 minutes). Beat in the egg and the extracts until just combined. Slowly beat in the dry ingredients in 2 additions until just incorporated.
3. Scoop the dough into 1-inch balls with either a cookie scoop or a tablespoon. Roll the ball in your hands then place it on the cookie sheet and press a thumbprint (I used my index finger) into the center of each ball (about 1/2 inch deep).
4. After all of your cookies have been formed, fill each with 1/2 teaspoon of jam. (Note: choose your filling wisely. This is an opportunity to reduce the sugar in these cookies. Most jams have a lot of sugar so pick one that is sugar free or mostly fruit).
5. Bake the cookies in the preheated oven until the edges are golden brown and the sides crack a little, about 12-15 minutes. Cool cookies on the baking sheet for at least 10 minutes. Then, enjoy!

whole wheat white flour, whole wheat pastry flour, baking powder, salt, butter, ubc, egg, vanilla, almond extract, ubc

Taken from tastykitchen.com/recipes/holidays/almond-thumbprint-cookies/ (may not work)