I want to substitute almond flour for half the wheat flour in a sugar
cookie or shortbread recipe. I don't have a specific recipe in mind
yet, but I want to make jam-filled thumbprint cookies out of it to use
up some of last year's marmalade or the year-before-that's crabapple
jelly. Should I use all-purpose flour for the remainder, or bread
flour? Do cookies depend on at least a *little* bit of gluten to hold
together, or will the egg do that?

I think I want AP flour, but am curious about seeing what bread flour
will do... (doesn't Alton Brown sometimes use bread flour in cookies?)

Bob