Ingredients: 1-3/4 cups all-purpose flour 1/2 tsp. salt 1/4 tsp. baking soda 3 tbsp. unsalted butter 1 tbsp. vegetable shortening 3 tbsp. unsweetened applesauce 1/2 cup sugar 2 tsp. vanilla extract 1 egg 2 tbsp. almonds, toasted and finely chopped 1/4 cup strawberry jam Method: Combine the flour, salt and baking soda in a medium bowl. In a large bowl, with an electric mixer, beat the butter, shortening, and applesauce until creamy. Blend in the sugar and vanilla. Beat in the egg. Gradually, beat in the flour mixture. Cover and refrigerate until chilled, about 30 minutes. Preheat the oven to 375°. Spray 2 cookie sheets with nonstick cooking spray. Divide the dough into pieces with lightly floured hands, roll each piece of dough into a ball. Spread the almonds on a large plate. Dip one side of each cookie ball into the almonds, pressing gently place the balls on the cookie sheets. Make the dimples in the center of each ball with your finger and fill the 1/4 tsp. strawberry jam. Bake the cookies in 2 batches for 9-11 minutes. Or until the cookies are just colored on the bottom. Cool and serve.