Almond Shortbread Thumbprint Cookies

1. Whisk together three flours in medium bowl and set aside.
2. Combine butter and sugar in large bowl of electric mixer with paddle attachment. Beat at medium speed, scraping bowl often, until creamy.
3. Mix in almond extract and lemon and orange zests.
4. Reduce speed to low and add flour mixture slowly, mixing well after each addition.
5. Place dough on large piece of plastic wrap, form into slightly flattened disk and completely cover with wrap. Refrigerate at least one hour.
6. Heat oven to 350°F.
7. Shape dough into 1 to 1-1/4-inch balls. Place 2 inches apart on ungreased cookie sheet. Make deep indentation in center of each ball with thumb. Edges may crack slightly, but that’s okay.
8. Fill each indentation with at least ¼ teaspoon preserves or jam.
9. Bake for 14 to 15 minutes or until edges are lightly browned. Let stand one minute on cookie sheet then remove to wire cooling racks.
10. Once cooled, store in tightly covered container in single layer.

Nutrition Facts per Serving: Calories – 83, Total Fat – 4.7g, Sodium – 31mg, Total Carbohydrates – 9.6g, Protein – .8g **Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000 calorie diet.