Almond Apricot Thumbprint Cookies

1.Preheat oven to 375.

2.Cream together butter and sugar until lighter in color and fluffy.

3.Add egg and beat again.

4.Add vanilla and milk and beat for 30 seconds.

5.In a separate bowl combine dry ingredients.

6.Add dry ingredients to butter mixture and mix until incorporated.

7.Roll dough into 1 inch balls.

8.Roll in chopped almonds and place on ungreased cookie sheet.

9.With thumb, make indentation in each cookie's center and fill with jam.

10.Bake for 12 minutes, or until the almonds just start to look toasty.

11.Store in airtight containers in the freezer.

12.If you are my husband, you will swear they taste best while still frozen.