Preheat the oven to 350 degrees. Lightly grease two baking sheets with Organic Valley Cultured Butter.

Place the almonds in the bowl of a food processor and process until finely ground, about 15 seconds. Transfer the nuts to a shallow bowl and set aside.

In a medium bowl, whisk together the oats, flour, and salt; set aside.

In yet another bowl, cream the butter and brown sugar together until light and creamy. With an electric mixer, beat in the egg yolk until well blended, scraping down the sides of the bowl as necessary. Beat in the almond and vanilla extracts. At low speed, add the oat mixture, mixing just until blended.

Please note: electric mixers are optional!

Roll small pieces of dough into 1-inch balls. Roll one of the balls in the ground almonds, coating it completely. Place the ball on a greased baking sheet and flatten it slightly with your palm, then press your thumb into the center of the cookie to form an indentation. Spoon about 1/2 teaspoon of the raspberry jam/preserves into the thumbprint, filling it. Repeat with the remaining dough balls, arranging them 1 1/2 inches apart on the baking sheets.

Bake the cookies, one sheet at a time, for about 14 to 16 minutes, until golden brown. Transfer the cookies to a wire rack and cool completely.