Almond Raspberry Thumbprint Cookies - A New One for the Rotation

My go-to cookies have always been chocolate chip cookies (the good old Nestle recipe) but I felt like experimenting and stumbled on this cookie recipe on Good Things Catered and decided to give it a try. This cookie has most definately made it onto my favorites list and will join my cookie baking rotation. Thank you for the wonderful recipe!

Almond Rasberry Thumbprint Cookies
Source: Good Things Catered

Ingredients:
1 1/2 c. softened butter
1 c. white sugar
2 eggs
1 tsp vanilla extract
3 1/4 c. all-purpose flour
1 c. almonds, coarsely ground
1 c. raspberry preserves (I have used strawberry preserves and raspberry jam - both worked great)

Place butter and sugar in mixer - beat on high. Beat in the eggs then add vanilla and mix. Turn the mixer on low and slowly add the flour. Once mixed, add the almonds and mix. The mixture will be coarse.

Preheat oven to 385 degrees. Roll 1 inch balls and place on cookie sheet. Use your thumb to create an indent in the center of the ball (it helps to wet your thumb so the cookies don't stick to you). Place the cookie sheet with cookies in the fridge for 10 minutes. Fill indentations with jam/preserves of your choice. Bake for about 10 minutes or until the edge turn slightly brown. (It has taken mine between 8 to 14 minute - just keep an eye on them). Let the cookies cool before serving.