Wild Blackberry Thumbprint Cookies
Berries, and especially blackberries, are a common theme for Lughnassadh. Here in the south, blackberries grow everywhere in the wild, and I can remember gorging on them all summer as a child (and now as an adult, too!) For a great treat, try this delicious cookie recipe from Southern Living.
Ingredients
- 1/2 cup slivered almonds
- 1 cup butter softened
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- PARCHMENT PAPER
- 1/2 cup seedless blackberry preserves
Instructions
- Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes). Reduce oven temperature to 325°.
- Process almonds in a food processor 30 seconds or until finely ground.
- Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1 cup powdered sugar, beating well.
- Combine flour, next 3 ingredients, and almonds; gradually add to butter mixture, beating until blended.
- Shape dough into 3/4-inch balls, and place 2 inches apart on parchment paper-lined baking sheets. Press thumb into each ball, forming an indentation.
- Bake at 325° for 12 to 15 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks, and cool 30 minutes.
- Place preserves in a zip-top plastic freezer bag; snip 1 corner of bag to make a small hole. Pipe preserves into indentations.