almond and apricot thumbprint cookies

the goods:

1 and 1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup smooth almond butter

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup packed light-brown sugar

1 large egg

1 teaspoon pure vanilla extract

1/3 cup granulated sugar, for rolling

1/2 cup apricot jam

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. In a large bowl, using an electric mixer, beat almond butter and butter on medium until smooth. Add brown sugar and beat until fluffy, about 3 minutes. Add egg and vanilla and beat until combined. With mixer on low, gradually add flour mixture and beat just until combined (dough will be slightly crumbly).

Place granulated sugar in a small bowl. Roll level teaspoonfuls of dough into balls and gently roll in sugar to coat. Place on a parchment-lined rimmed baking sheet, 1 and 1/2 inches apart. Bake until cookies are puffed, 8 minutes. Remove sheet from oven and with the bottom of a round 1/2 teaspoon measuring spoon, make an indentation in center of each cookie. Bake until set, 5 to 7 minutes. Let cookies cool on wire racks, 20 minutes. Stir jam and spoon 1/2 teaspoon into each indentation.