These thumbprints are rich, buttery shortbread filled with blueberry preserves.
- Yield:Makes about 20 cookies
- Active time: 45 minutes
- Total time:one hour fifteen minutes
- 1/3 cup almond flour
- 1 ¼ cup flour
- ½ tsp salt
- 1 stick unsalted butter, at room temperature
- ¼ cup sugar
- ¼ cup light brown sugar
- 1 egg yolk
- ½ tsp vanilla
- ½ cup blueberry preserves, such as Hero
In a small bowl, whisk together almond flour, flour, and salt.
In a large bowl, beat together butter, light brown sugar, and sugar with an electric beater until light and fluffy. Beat in vanilla and egg yolk.
Mix in flour mixture until just incorporated. Wrap dough in plastic wrap and chill in refrigerator for 30 minutes.
Preheat oven to 325 degrees. Roll dough in 1 inch balls. Use your thumb to press a deep indent in the center of each ball. Bake until golden, about 15 minutes.
Let cookies cool on a wire rack. Fill each indent with blueberry preserves.