Lemon Raspberry Thumbprint Cookies

-1 Preheat the oven to 350 F
-1 In a large bowl, whisk together the sugar, oil, egg, lemon zest, lemon and vanilla extract until smooth.
-1 Add in the almond flour, tapioca flour, baking powder and salt and stir together with a rubber spatula until a dough forms.
-1 Line a large baking sheet with parchment paper. Scoop out about a 1.5 tbsp ball of dough and place it on the baking sheet, leaving about 1″ between each ball.
-1 Press the centers of the cookies down with your thumb, or with the back of a teaspoon. Fill the centers with 1 teaspoon of raspberry jam.
-1 Bake the cookies for 12-14 minutes. Let cool completely and drizzle with the sugar glaze and lemon zest
-1 Keep stored in an airtight container for up to 5 days, or freeze for up to 3 months.