Instructions

• Position a rack in the center of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper or a Silpat; if you don't have either, lightly grease the baking sheets with a small amount of softened unsalted butter or vegetable shortening.
• Place the 1 cup almonds in the bowl of a food processor and grind until finely ground. Transfer the ground almonds to a shallow bowl and set aside.
• In a medium bowl, whisk together 1 1/4 cups quick-cooking rolled oats, 1 cup unbleached all-purpose flour, and 1/4 teaspoon salt. Set this dry mixture aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat 6 tablespoons softened unsalted butter, 1/2 cup solid vegetable shortening (Crisco), and 1/2 cup packed brown sugar on medium speed until the mixture is light and creamy, about 2–3 minutes.
• Add the large egg yolk and beat until blended, scraping down the bowl as needed. Mix in 2 teaspoons vanilla extract.
• With the mixer on low speed, add the oat/flour/salt mixture and mix just until combined and no dry streaks remain. If the dough feels very soft, let it rest at room temperature for 15–30 minutes to firm up slightly.
• Pinch off pieces of dough and roll into 1-inch balls (about the size of a walnut). Roll each ball completely in the ground almonds to coat the outside.
• Place the coated dough balls on the prepared baking sheets about 1 1/2 inches apart. Gently flatten each ball slightly with the palm of your hand.
• Use your thumb (or the back of a small spoon) to press a shallow indentation in the center of each cookie. If the indentation distorts the cookie's round shape, pinch the edges back together to reform a round edge.
• Spoon about 1/2 teaspoon of Forest Berries jam into the indentation of each cookie.
• Bake one sheet at a time on the center rack for 14–16 minutes, until the cookies are lightly golden around the edges. Let the second sheet come to room temperature while the first bakes if needed.
• Transfer baked cookies to a wire rack and cool completely before serving.