Polish Thumbprint Cookies
2 1/2 cups flour
1/2 tsp baking powder
1/4 tsp salt
1 cups unsalted butter softened
1/4 cups sugar
1/4 cups honey
1 large eggs at room temp.
1/2 tsp almond extract
1 cups finely chopped blanched almonds
1/2 cups apricot preserves or other fruit preserve
Preheat the oven to 375 degrees.
Lightly butter several baking sheets.
In a medium-size bowl, stir the flour, baking powder, and salt.
In a large bowl, using an electric mixer set at medium-high speed, beat the butter, sugar, and honey until light and fluffy.
Beat in the egg and then the almond extract.
In 3 additions, beat in the flour mixture, mixing well after each addition.
Shape the dough into balls that are about 1 inch in diameter.
Roll each ball in the chopped almonds until coated and place on a prepared baking sheet, leaving about 1 1/2 inches between the cookies.
Using your knuckle or thumb, press a deep indentation into the center of each cookie (a fun project for kids).
Fill each indentation with 1/2 teaspoon of preserves.