Mango Jam Thumbprint Cookies

1: To make the jam, add all ingredients to a small saucepan. Mash a few times with a potato masher to release some of the juices from the mango.

2: Bring to a simmer for 20-30 minutes, mashing again halfway through. Set aside and allow to cool.

3: Meanwhile, make your cookie dough. In a large bowl, whisk together the butter, maple syrup, almond extract, vanilla extract, and apple cider vinegar.

4: Stir in the almond flour, baking powder, and salt until well-combined. Allow to chill in the refrigerator for 20 minutes.

5: Preheat oven to 350°F and line a baking sheet with parchment paper.

6: Scoop and roll out your cookies, about 1 tablespoon of the dough at a time.

7: Line the balls of dough on the baking sheet, then gently use your thumb to press a well into the center of each cookie.

8: Spoon some of the mango jam into each well (you will have leftover jam).

9: Bake for 12-13 minutes, then allow to cool. Option to drizzle with the powdered sugar glaze.