BLACKBERRY THUMBPRINTS
Round cookies with blackberry preserve in center are perfect dessert for Christmas celebration.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 8
Steps:
- 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.
- In food processor, place almonds. Cover; process 30 seconds or until finely ground.
- In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating well.
- 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.
- 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 : Calories 60, Carbohydrate 8 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 35 mg
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Mikayla Gauci
[email protected]Overall, I thought these cookies were just okay. They weren't bad, but they weren't anything special either.
Zahid Writes
[email protected]The cookies didn't turn out as golden brown as I expected. I think I might have baked them for too long.
Sagor 2k2
[email protected]The cookie dough was a little too crumbly for my taste. I had to add a little bit of water to get it to come together.
Raynold Mensah
[email protected]These cookies were a little too sweet for my taste. I think I would reduce the amount of sugar in the cookie dough next time.
Jeremy Dishman
[email protected]I'm not a huge fan of cookies, but these blackberry thumbprints are an exception. They're the perfect balance of sweet and tart.
Muhammad Miraz
[email protected]These cookies are delicious! I love the way the blackberry filling oozes out when you bite into them.
jose perez
[email protected]I'm always looking for new cookie recipes, and this one definitely fits the bill. I love the combination of the sweet cookie dough and the tart blackberry filling.
Mgar Kta
[email protected]These cookies are perfect for a summer party. They're light and refreshing, and the blackberry filling is bursting with flavor.
Akhter Maqsood
[email protected]I'm not a big fan of blackberries, but I really enjoyed these cookies. The filling was just the right amount of sweetness.
Ampong Alex
[email protected]These were so easy to make! I made them with my kids and they had a lot of fun helping me.
Oyadud Mia
[email protected]The only thing I would change is to use a different type of jam. I used raspberry jam and it was a little too tart for my taste.
Alex Auchen
[email protected]I followed the recipe exactly and they turned out perfectly. I will definitely be making these again.
Musimenta desire
[email protected]I made these for a party and they were a huge success! Everyone loved them.
zakiro Mama zamzam
[email protected]These blackberry thumbprints were a hit! The filling was tart and sweet, and the cookie crust was buttery and flaky. I loved the combination of flavors and textures.