Apricot-Almond Thumbprints

Ingredients

• 1 teaspoon almond extract 
• 1.5 cups almonds sliced chopped
• 0.8 cup apricot preserves 
• 0.7 cup firmly brown sugar light packed
• 2 cups butter softened
• 4.7 cups flour all-purpose
• 0.7 cup granulated sugar 
• 0.3 teaspoon kosher salt 

Equipment

• baking sheet
• baking paper
• oven
• hand mixer
• wooden spoon

Directions

1. Beat first 5 ingredients at medium speed with an electric mixer 3 to 5 minutes or until creamy.
2. Add flour; beat just until blended.
3. Shape dough into 1-inch balls (about 1 Tbsp. per ball), and roll in almonds.
4. Place 2 inches apart on 2 parchment paper lined-baking sheets. Press thumb or end of a wooden spoon into each ball, forming an indentation. Chill 20 minutes.
5. Preheat oven to 35
6. Bake 15 minutes or until bottoms are light golden brown. Cool on baking sheets 10 minutes; transfer to wire racks, and cool 10 minutes. Spoon 1/2 tsp. apricot preserves into each indentation.