I love the combination of sour cherry and almond, but raspberry or fig jam would be equally good.
Ingredients
1 ½ c. All-Purpose Flour
1 tsp. Baking Powder
½ tsp. Salt
½ c. Unsalted Butter
¾ c. Almond Butter
1 c. Sugar
1 Egg
½ tsp. Almond Extract
about ½ c. finely chopped Almonds
Sour Cherry Preserves
Instructions
Preheat oven to 350°. Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. In the bowl of an electric mixer, cream the butters and sugar until light, 1-2 minutes. Add the egg and almond extract, scrape down the sides, and beat until incorporated. Add the flour mixture and mix on low until just incorporated.
Form 1-inch balls of dough (about 1 Tbsp.) and roll in the chopped almonds. Place dough balls on baking sheets and make an indentation using your thumb or the back of a small spoon. Fill each indentation with about ½ tsp. of cherry preserves.
Bake the cookies, rotating the pan halfway through, until lightly golden, about 14 minutes. Allow to cool for 5 minutes on the baking sheet, then transfer to a wire rack and cool completely.
Recipe by strawberryplum at http://www.strawberryplum.com/cherry-almond-thumbprint-cookies-a-cookie-swap/