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Blackberry Thumbprints

Blackberry Thumbprints
  • Prep 1 hr 10 min
  • Total 2 hr 0 min
  • Servings 24
Round cookies with blackberry preserve in center are perfect dessert for Christmas celebration.
Updated April 16, 2014
Make With
Make With
Gold Medal Flour

Ingredients

  • 1/2 cup slivered almonds
  • 1 cup butter, softened
  • 1 cup powdered sugar
  • 2 cups Gold Medal™ all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup seedless blackberry preserves

Steps

  • 1
    Heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool. Reduce oven temperature to 325°F. Line cookie sheets with cooking parchment paper.
  • 2
    In food processor, place almonds. Cover; process 30 seconds or until finely ground.
  • 3
    In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating well.
  • 4
    In medium bowl, mix flour, salt, cloves, cinnamon and almonds; gradually add to butter mixture, beating until blended. Shape dough into 3/4-inch balls. On cookie sheets, place balls 2 inches apart. Press thumb into each ball, forming indentation.
  • 5
    Bake 12 to 15 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool 30 minutes. Spoon preserves into resealable freezer plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to pipe preserves into indentation in each cookie.

Nutrition Facts

Serving Size: 1 Serving
Calories
60
Total Fat
3 1/2g
0%
Saturated Fat
2g
0%
Sodium
35mg
0%
Total Carbohydrate
8g
0%
Dietary Fiber
0g
0%
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Other Carbohydrate; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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