Use your favorite jam in these crumbly, nutty-flavored treats.

Yield: Makes about 16 cookies

2 cups whole wheat flour
1/2 cup sugar
1 1/2 teaspoons baking powder
10 1/2 tablespoons salted butter, room temperature
1 large egg, room temperature
1 large egg yolk, room temperature
3 tablespoons (about) raspberry jam

Preheat oven to 400°F. Whisk flour, sugar, and baking powder in a large bowl. Add butter; using your fingertips, rub in butter until coarse meal forms. Whisk egg and yolk in a bowl; add to flour mixture; stir just to blend.

Line 2 baking sheets with parchment paper. Measure dough by 2 tablespoonfuls and roll into balls. Place on prepared sheets, spacing 2" apart. Make an indentation in center of each ball; fill each with 1/2 teaspoon jam.

Bake cookies until golden, 12–14 minutes. Transfer to a wire rack to cool.