Almond Thumbprint Cookies

Place the butter in a large bowl. Working in 30 second increments, microwave on high until melted (or melt in a small pot on the stove, then transfer to a large bowl). Add the granulated sugar and brown sugar; whisk to combine. Add the egg and whisk to thoroughly combine. In a separate bowl, whisk together the almond flour, all-purpose flour, vanilla powder, and baking powder. Transfer the dry ingredients to the bowl of wet ingredients; using a spatula, gently mix just until incorporated.

Line a plate with parchment paper. Scoop 1 heaping tablespoon of dough into your hands; roll into a ball (if the dough is too sticky, wet your hands with water to prevent it from sticking), then place on the plate. Repeat with the remaining dough to ensure the cookies are the same size. Using your thumb, press into the center of each dough ball to create a deep well. Freeze at least 45 minutes, or until very firm.

Place an oven rack in the center of the oven, then preheat to 375°F. Line a sheet pan with parchment paper. Transfer the chilled cookies to the sheet pan, spacing them out evenly. Bake 12 to 15 minutes, or until the dough is set and cooked through. Transfer the pan to a cooling rack; let stand about 20 minutes, or until completely cool. (If the wells have risen too much during baking, using the bottom rounded side of a spoon, press into the center of the cookie to form a deep well.)

In a bowl, combine the sour cherry spread and 1/2 teaspoon of water. Carefully spoon the peanut butter spread onto one side of each well of the baked cookies. Repeat with the sour cherry mixture on the empty side. Enjoy!