Apricot Almond Cookies ( Martha Stewart)

2 1/4 cups flour (spooned and leveled), plus more for work surface ( can change 1/2 cup for ground almonds)

1 teaspoon baking powder

1/2 teaspoon fine salt

1/2 teaspoon ground cinnamon

1/2 cup almond paste

3/4 cup sugar

5 table spoons of oil

2 large eggs or 2 table spoons of ground flax seed and 6 table spoon of hot water hot

1/2 cup jam (apricot, blackberry, or raspberry)

1 cup confectioners' sugar

4 teaspoons whole milk

Directions

1. Whisk together flour, baking powder, salt, and cinnamon. In a food processor, pulse almond paste and sugar until smooth. Add oil and eggs and blend until smooth. Add flour mixture and pulse until dough forms. Divide into 4 equal pieces, wrap in plastic, and chill 30 minutes.
2. Preheat oven to 350 degrees. On a lightly floured surface roll each piece into a 10-inch log. Transfer logs to two parchment-lined baking sheets and flatten to about 2 inches across. Bake until just dry, 12 to 15 minutes.
3. Remove from oven; with the handle of a wooden spoon, make a trench down each log. Spread 2 tablespoons jam into each trench. Bake until golden brown, 8 to 10 minutes more. Let cool on sheets on wire racks.
4. Whisk together confectioners' sugar and milk until smooth. Drizzle glaze over logs. Let glaze harden, 20 minutes. With a serrated knife, cut logs on the diagonal into 1-inch slices. (Store in airtight containers, up to 1 week.)

Cook's Note

This dough can be prepped and frozen up to a week in advance. Just thaw it in the refrigerator overnight.