Best Blackberry Thumbprints Recipes

BLACKBERRY THUMBPRINTS

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.

BLACKBERRY-FILLED CHOCOLATE THUMBPRINTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Add melted chocolate; mix until blended. Gradually beat in flour., Preheat oven to 350°. Shape level tablespoons of dough into balls. Place 2 in. apart on parchment paper-lined baking sheets. Press a deep indentation in center of each with your thumb. Fill each with 1 teaspoon spreadable fruit., Bake 15-18 minutes or until edges are light brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Drizzle or dip cookies with melted candy coating; let stand until set.

BLACKBERRY-FILLED CHOCOLATE THUMBPRINTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract.
• Add melted chocolate; mix until blended. Gradually beat in flour.,
• Preheat oven to 350 degrees
• Shape level tablespoons of dough into balls. Place 2 in. apart on parchment paper-lined baking sheets.
• Press a deep indentation in center of each with your thumb. Fill each with 1 teaspoon spreadable fruit.,
• Bake 15-18 minutes or until edges are light brown. Cool on pans 1 minute.
• Remove to wire racks to cool completely. Drizzle or dip cookies with melted candy coating; let stand until set.

BLACKBERRY THUMBPRINTS

Steps:

• Combine the butter, sugar, egg, cream and vanilla in a bowl. Beat on low until well incorporated. Add the salt, baking powder and flour; beat until it forms a soft dough. Gather it into a ball and wrap in plastic wrap. Refrigerate for 1 hour to 1 day. Unwrap the dough and place it between two pieces of parchment paper. Roll out evenly to a thickness of 1/8". Refrigerate in the paper for 10-15 minutes. Line baking sheets with parchment paper. Remove the top piece of parchment paper from the dough. Place the dough (with paper on the bottom) on the counter and use round cookie cutter to cut out as many rounds as you can, placing them on a lined baking sheet and refrigerate them for 10-15 minutes. If the dough seems too soft as you are working return it to the refrigerator. Rewrap scraps of dough and return them to the frig for 10-15 minutes. Repeat cut out of a total of 40-48 rounds making sure they chill a second time. Cut Linzer holes out of half of the cookies if making sandwich cookies. Preheat oven to 350. Fill a piping bag with jam. Squeeze about 1/2 t of the jam onto the center of each round. Top with the Linzer dough pressing gently to create a sandwich. Rearrange on the baking sheets as needed, spacing the cookies 1 inch apart. Bake one sheet at a time for 10-12 minutes or until the edges are barely golden brown. While the cookies are in the oven make the lemon-thyme sugar. When the cookies are done transfer the baking sheet to the stove top. Immediately sprinkle some of the lemon -thyme sugar on the tops of the cookies then transfer the cookies to a wire rack to cool completely.