Blackberry Thumbprints

• 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

1. Preheat oven to 350u0b0. 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 325u0b0.
2. Process almonds in a food processor 30 seconds or until finely ground.
3. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1 cup powdered sugar, beating well.
4. Combine flour, next 3 ingredients, and almonds; gradually add to butter mixture, beating until blended.
5. 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.
6. Bake at 325u0b0 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.
7. Place preserves in a zip-top plastic freezer bag; snip 1 corner of bag to make a small hole. Pipe preserves into indentations.
8. Try This Twist!
9. Almond Snowballs: Omit cloves, cinnamon, and preserves. Increase flour to 2 1/2 cups. Prepare recipe as directed through Step 4, beating in 1 tsp. vanilla extract with butter and sugar. (Dough will be crumbly.) Shape and bake dough as directed, without making indentations. Cool on baking sheets 2 minutes. Transfer to wire racks, and cool 10 minutes. Roll cookies in 1/2 cup powdered sugar. Makes: about 5 dozen. Hands-on Time: 25 min.; Total Time: 1 hr., 37 min.

almonds, butter, powdered sugar, flour, salt, ground cloves, ground cinnamon, paper, seedless blackberry preserves

Taken from www.myrecipes.com/recipe/blackberry-thumbprints (may not work)