Thumbprint Cookies with Peanuts and Jam

Ingredients:

• 1 cup unsalted roasted peanuts
• 1 cup oatmeal
• 1 cup flour
• 1/4 teaspoon fine salt
• 110 g butter, room temperature
• 3/4 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup of any jam (I like grape)

Preparation:

1. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper and spray with cooking spray.
2. Grind the peanuts in a food processor until finely ground. Add the oats, flour, and salt and process until smooth. Transfer to a bowl. In a food processor, blend the butter and sugar until light and fluffy. With the processor running, add the egg and vanilla. Process until smooth. Add half the dry ingredients back to the processor and pulse. Then add the remaining half and pulse again.
3. Drop the dough by the tablespoonful (I use an ice cream scoop) onto the prepared baking sheets, spacing them about 4 cm apart. Use your thumb to make an indentation in each cookie.
4. Bake the cookies until golden brown on the bottom, 12-15 minutes. Cool on a wire rack.
5. Stir the jam in a small bowl to loosen it and fill each cookie cavity with about 1 teaspoon of the filling.