Blueberry Thumbprint Cookies

Ingredients

• 1/3 cup almond flour
• 1 1/4 cup flour
• 1/2 tsp salt
• 1 stick unsalted butter, at room temperature
• 1/4 cup sugar
• 1/4 cup light brown sugar
• 1 egg yolk
• 1/2 tsp vanilla
• 1/2 cup blueberry preserves, such as Hero

Directions

1. In a small bowl, whisk the almond flour, flour, and salt until evenly combined. In a large bowl, use an electric beater to cream the butter, light brown sugar, and sugar until the mixture is pale and fluffy. Beat in the vanilla and egg yolk. Add the flour mixture and mix only until the dough comes together. Wrap the dough in plastic wrap and refrigerate it for 30 minutes.
2. Preheat the oven to 325 degrees. Roll the dough into 1 inch balls. Press your thumb into the middle of each ball to make a deep indentation. Bake for about 15 minutes, until the cookies are golden.
3. Move the cookies to a wire rack and let them cool. Spoon blueberry preserves into each indentation.