Fresh Mango, Peach and Almond Thumbprint Cookies

Prep time: 20 minutes

Cook time: 15 minutes, 

2 1/4 cups all-purpose flour 

3/4 teaspoon sea salt 

1 cup butter, softened 

3/4 cup sugar 

1 tsp. almond extract 

1 egg

1 cup sliced almonds, crushed or chopped into small pieces

2/3 cup Bon Maman Mango Peach Preserves

White chocolate chips (optional)

Stir together flour and salt in a medium bowl. Beat butter and sugar in a large bowl until light and fluffy and very pale in color. Beat in extract and egg. Stir in flour and salt, stirring just until incorporated. Cover and chill for 1 hour. Preheat oven to 350°F and line 2 large baking sheets with parchment paper or grease. Roll dough into 1 1/2-inch balls then roll in almonds. Place on prepared baking sheets and press an indentation in the center of each cookie with your thumb. Add a small spoonful of jam into the center of each cooking, adding a few chocolate chips if desired. Bake for 15 minutes or until lightly browned. Makes: 2 1/2 dozen cookies.