This recipe came from my Aunt B as Raspberry Almond Thumbprints-one of our favorite all time cookies. In fact, we served these as part of a cream tea for our wedding reception.

They are a delightful combination of short bread cookie with the almond playing a nice offset against the sweet-tartness of the jam center. As I made them for a treat this holiday I came across a jar of B’s homemade blackberry jam in the pantry. (She’s a lovely friend to have- always sharing the bounty of her kitchen!) So I thought I would try a variation. I’m glad I did because I think that these are just as good and the contrast is beautiful too.

Blackberry (or Raspberry) Almond Thumbprints  (makes 3-1/2 dozen)

• 2/3 cup granulated sugar
• 1 cup butter, softened
• 1/2 teaspoon pure almond extract
• 2 cups all purpose flour
• 1/2 cup blackberry or raspberry jam

Glaze

• 1 cup powdered sugar
• 1-1/2 teaspoons pure almond extract
• 2-3 teaspoons water

For the cookies: Preheat the oven to 350F. Line two baking trays with parchment and set aside. In a large mixing bowl combine the butter, sugar and almond extract.  Beat at medium speed until creamy, scraping the bowl often.  Reduce speed to low and add all of the flour at once. Beat until well mixed. Shape the dough into 1″ diameter balls or a bit smaller. Place 2″ apart on the baking sheets. Press your thumb into the center taking care not to push in too far or they will not be thick enough on the bottoms. Fill each indentation with a heaping 1/2 teaspoon of jam. Don’t be afraid if it looks quite full- the cookies will spread as they cook and the jam will thin out in the cookie to fill the center. Bake for 14-18 minutes or until the edges are lightly browned. Let stand on the sheets for a minute then remove to a cooling rack. (If you find that the cookies spread too much when baking- chill the dough for an hour or add 1-2 Tablespoons of flour then proceed.)

When completely cooled, make the glaze by stirring together the powdered sugar and almond extract then adding enough water to make a medium stiff glaze. Place the glaze in a zig-zag pattern on the cooled cookies by using a pastry bag fitted with  a small round tip or as B says you can use a small sandwich bag with a small cut in one corner. Store in an airtight container for up to one week or freeze for up to three  months.  (They never make it to the freezer at our house!)