These delicious and fun-to-make cookies are perfect with afternoon tea. Variations in flavor can be made by substituting different nuts and juices as shown in the Orange Hazelnut adaptation below.
Preheat oven to 350 degrees Fahrenheit. Combine flour, almonds, baking powder, and salt in a mixing bowl; set aside. In a separate bowl, mix oil, juice, syrup, extracts together. Add wet ingredients to dry and mix well, kneading a little. Form dough into balls and flatten to make circles. Place on lightly oiled cookie sheet. Indent each cookie with your thumb or your child's thumb and put 1/2 teaspoon preserves in the imprint. Bake 15 minutes, until edges turn golden.
To make Orange Hazelnut Thumbprint Cookies: Replace almonds with hazelnuts. Replace apricot juice with orange juice. Add 1/2 teaspoon orange zest to dry ingredients.